AuthorRetroRuth
From Baking is Fun By Ann Pillsbury, 1945
[cooked-sharing]
Preheat oven to 350 degrees.
Sift together flour, baking powder, salt, sugar. Add shortening and milk. Beat for 2 minutes until batter is well-blended and glossy. If an electric mixer is used, beat at low to medium speed for the same period of time.
Add milk, egg whites and vanilla to the batter. Beat for two minutes and pour into two lightly greased, floured 8-inch layer cake pans. Bake in a 350-degree oven for 30 to 35 minutes.
Yield: 2 8-inch cake layers
If making a loaf cake, pour batter into a lightly greased, floured, 12x8x2 inch pan. Bake in a 350-degree oven for 40 to 45 minutes.
Blend together cornstarch, salt, and sugar. Add water and mix well. Cook over direct heat until thick, stirring constantly. Add a little of the hot mixture to egg yolk; mix well and return to the remainder of the mixture. Cook over low heat about two minutes, stirring constantly. Remove from heat. Add lime juice, rind and food coloring: cool. Spread between layers.
Combine egg white, sugar, corn syrup, water, salt and cream of tartar. Place on top of a double boiler over rapidly boiling water and beat with rotary beater until mixture stands in peaks. Remove from boiling water. Add vanilla, continue beating until thick enough to spread. Frost sides and top of cooled cake and decorate with lime mints.
Ingredients
Directions
Preheat oven to 350 degrees.
Sift together flour, baking powder, salt, sugar. Add shortening and milk. Beat for 2 minutes until batter is well-blended and glossy. If an electric mixer is used, beat at low to medium speed for the same period of time.
Add milk, egg whites and vanilla to the batter. Beat for two minutes and pour into two lightly greased, floured 8-inch layer cake pans. Bake in a 350-degree oven for 30 to 35 minutes.
Yield: 2 8-inch cake layers
If making a loaf cake, pour batter into a lightly greased, floured, 12x8x2 inch pan. Bake in a 350-degree oven for 40 to 45 minutes.
Blend together cornstarch, salt, and sugar. Add water and mix well. Cook over direct heat until thick, stirring constantly. Add a little of the hot mixture to egg yolk; mix well and return to the remainder of the mixture. Cook over low heat about two minutes, stirring constantly. Remove from heat. Add lime juice, rind and food coloring: cool. Spread between layers.
Combine egg white, sugar, corn syrup, water, salt and cream of tartar. Place on top of a double boiler over rapidly boiling water and beat with rotary beater until mixture stands in peaks. Remove from boiling water. Add vanilla, continue beating until thick enough to spread. Frost sides and top of cooled cake and decorate with lime mints.
