| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Cake Flour; sifted |
| 4 1/2 |
ts |
Baking Powder |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Lemon rind; grated |
| 3/4 |
c |
Butter; or shortening |
| 2 1/4 |
c |
Sugar |
| 1 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 5 |
|
Egg whites; stiffly beaten |
| 3 |
|
Egg yolks; well beaten |
INSTRUCTIONS
Sift flour once, measure, add baking powder and salt and sift together
three times. Add lemon rind to butter and cream thoroughly. Add sugar
gradually, and cream together until light and fluffy. Add flour,
alternately with milk, a small amount at a time, beating after each
addition until smooth. Add vanilla. Fold in egg whites quickly and
thoroughly. Fill greased 10-inch layer pan with one-third of mixture. To
remaining mixture, add egg yolks and blend. Turn into two greased 10-inch
layer pans. Bake layers in moderate oven (375 degrees F.) 25 to 30 minutes.
Arrange white layer between yellow layers, Spread Orange Filling (see
recipe) between layers and Orange Mist Frosting (see recipe) on top and
sides of cake. Sprinkle top with orange coconut, made by blending 4 oz.
shredded coconut and 1 1/2 teaspoons grated orange rind.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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