WHIPPED CREAM CAKE
- 2 cups sugar,
- ½ cup butter,
- 2 cups Gold Medal Flour,
- Yolks 8 eggs,
- 1 teaspoon lemon extract,
- 2 teaspoons baking powder,
- 1 cup corn starch.
Sift all dry materials before measuring. Cream sugar and butter well, add gradually the yolks that have been beaten, beating all until very light and creamy, then add the flavoring. Then alternate milk and Gold Medal Flour that has been mixed with the corn starch and baking powder. Bake in well buttered layer pans, when cold put between the layers, rich dry whipped cream, sweetened, using powdered sugar and flavoring. Add ½ cup more sugar to remaining cream and use as icing, allowing 2 hours to harden.