| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
Cake flour; sifted |
| 2 3/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Butter |
| 1 1/4 |
c |
Sugar |
| 8 |
|
Egg yolks |
| 3/4 |
c |
Milk |
| 1/2 |
ts |
Lemon extract |
INSTRUCTIONS
Sift flour onnce, then measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly, add sugar gradually, and
cream together until light and fluffy. Beat egg yolks very thoroughly with
rotary egg beater until light colored and thick enough to fall from beater
in heavy continuous stream. Add to creamed mixture and beat until very
smooth, almost waxy in appearance. Add flour, alternately with milk, a
small amount at a time, beating very thoroughly after each addition. When
all flour is added, beat thoroughly again. Add lemon extract. Bake in
greased pan, 13x9x2 inches, in moderate oven (350 deg.F.) 45 minutes.
Spread Orange Butter Frosting (see Recipe) on top and sides of cake. Note:
This cake requires especially thorough beating of egg yolks and cake
mixture throughout the mixing process to make it very fine grained and
light
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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