Golden Feather Cake
|Cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Butter/Other shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg||2 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
Sift flour, measure, and resift 3 times with baking powder and salt.
Cream butter until soft and smooth, and gradually blend in the sugar, continuing to cream until fluffy.
Add beaten eggs and beat vigorously until light and fluffy.
Add vanilla and stir in thoroughly.
Add flour mixture and milk alternately in 4 or 5 portions, beginning and ending with flour, and beating until smooth after each addition.
Pour into two 8-inch layer cake pans with bottoms lined with thin, plain paper.
Bake in a moderate oven (350° F.) for 25 to 30 minutes, until cake just begins to pull away from sides of pan and feels springy when pressed lightly with the finger tips.
Cool 5 minutes in pans, then turn out on cake rack to finish cooling.
When cold, frost with any desired frosting.