Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Beat well. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Lemon Coconut Filling ([page 18]) between layers and Snowy Lemon Frosting ([page 17]) on top and sides of cake. Sprinkle Baker’s Coconut, Southern Style, over cake.
This cake may be baked in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes, or until done; or in greased cup-cake pans in moderate oven (375°F.) 20 minutes, or until done. Makes 3 dozen small cup cakes.
Silver Cake
(4 egg whites)
3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
½ cup butter or other shortening
1½ cups sugar
1 cup milk
½ teaspoon lemon extract
4 egg whites, stiffly beaten