Gold Cake Ii
|Cake flour||2 3⁄4 Cup (44 tbs), sifted|
|Baking powder||3 1⁄2 Teaspoon|
|Shortening||3⁄4 Cup (12 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Bottled milk/6 tablespoon evaporated milk and 6 tablespoon water||3⁄4 Cup (12 tbs)|
|Lemon extract||1⁄2 Teaspoon|
Sift the flour, baking powder, and salt together 3 times.
Work shortening with a spoon, until fluffy and creamy, then gradually add the sugar, while continuing to work with a spoon until light.
Beat egg yolks with a hand or electric beater until lemon-colored, and thick enough to fall in a heavy continuous stream.
Add to the creamed mixture, and beat with a spoon until very smooth, almost waxy in appearance.
Add flour mixture alternately in thirds with milk and extract, beating very thoroughly with a spoon after each addition.
After all flour is added, beat thoroughly again.
Bake in 3 greased and floured 8" layer cake pans in a moderately hot oven of 375°F for 25 min., or until done.
If desired, fill and frost with Orange Frosting, Then sprinkle 1 1/2 teasp grated lemon rind on top, and cover sides with 1 c fresh or moist shredded coconut.
A nice way of using up egg yolks left from Angel Food Cake, For uses of leftover egg whites.