Plain Cake
1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
Cream shortening; add sugar slowly, add well beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used hot for cottage pudding.
Sunshine Cake
3 tablespoons shortening
3/4 cup sugar
yolks of 3 eggs
1 teaspoon flavoring extract
1-1/2 cups flour
3 teaspoons Royal Baking Powder
1/2 cup milk
Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing, [page 16].
Note—This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.
Three-Egg Angel Cake
1 cup sugar.
1-1/3 cups flour
1/2 teaspoon cream of tartar
3 teaspoons Royal Baking Powder
1/3 teaspoon salt
2/3 cup scalded milk
1 teaspoon almond or vanilla extract
whites of 3 eggs
METHOD I
Mix and sift first five ingredients four times. Add milk very slowly, while still hot, beating continually; add vanilla; mix well and fold in whites of eggs beaten until light. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover with white or chocolate icing, [page 16].
METHOD II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing, [page 16].