|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||4 Teaspoon|
|Butter/Other shortening||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Egg yolks||6 , well beaten (0.5 Cup After Beating)|
|Milk||2⁄3 Cup (10.67 tbs)|
Sift flour, baking powder, and salt together.
Cream the butter with extract; gradually add the sugar, creaming well.
Add the beaten egg yolks in thirds, beating thoroughly after each addition.
Beating until just blended after each addition, alternately add dry ingredients in thirds and liquid in halves to creamed mixture.
Turn batter into a prepared 9-inch tubed pan.
Bake at 350°F about 55 minutes or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Frost as desired.