Sugarless Two Egg Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 3⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Grated orange rind||2 Teaspoon|
|Corn syrup||1 Cup (16 tbs)|
|Bottled milk/1/4 cup evaporated milk and 1/4 cup water||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
Sift the dry ingredients together 3 times.
Work shortening and rind together with back of spoon until fluffy and creamy.
Add syrup very gradually, by tablespoons at first, beating very hard with a spoon after each addition.
Sift in 1/4 of flour mixture, while beating smooth with a spoon.
Add unbeaten eggs, one at a time, beating well after each addition.
Then add remaining flour mixture in thirds, alternately with milk in halves, beating very hard with a spoon after each addition.
Add vanilla extract.
Turn into 2 greased and floured 8" layer cake pans.
Bake in a moderately hot oven of 375°F for 30 min., or until done.
If desired, use 1 teasp vanilla and 1/4 teasp almond extract, omitting orange rind.