CREAM LAYER CAKE
- ½ cup shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups flour
- 3 teaspoons Dr. Price's Baking Powder
- ¼ teaspoon salt
Cream shortening and sugar together until light; add yolks of eggs and flavoring, and milk slowly; sift flour and salt; add half, then half of stiffly beaten whites of eggs and remainder of flour sifted with baking powder; stir after each addition; fold in remaining whites of eggs. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with cream filling and cover top and sides with white icing [page 17].
CREAM FILLING
- 1 cup milk
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla extract
Put milk on to scald. Mix cornstarch, salt and sugar with a little cold milk; add to well-beaten egg; then add slowly to hot milk. Cook about three minutes or until thick and smooth; add flavoring and spread between layers.