| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Katesmith |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cake Flour; sifted |
| 3 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter; or shortening |
| 1/2 |
c |
Sugar |
| 1 |
c |
Milk |
| 1/2 |
ts |
Lemon extract |
| 4 |
|
Egg whites; stiffly beaten |
INSTRUCTIONS
Sift flour once, measure, add baking powder and salt, sift together three
times. Cream butter thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, altemately with milk, a small amount at
a time, beating after each addtion until smooth. Add lemon extract. Fold in
egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans
in moderate oven 375 degrees F.) 25 to 30 minutes. Spread Coconut Lemon
Filling (see recipe) 1/2-inch thick on top of layers and let stand until
filling is set then adjust layers and spread remaining filling on sides of
cake. Sprinkle Coconut generously on sides and top of cake. Decorate top
of cake with a 1-inch border of coconut. Kate Smith Collection 1940
Published by General Foods Corp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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