1/2 cup shortening
1 cup sugar
whites of 3 eggs
1/2 cup milk
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1-3/4 cups flour
2 teaspoons Royal Baking Powder
Cream shortening; add sugar and unbeaten white of one egg; add milk very slowly, beating between each addition; add flavoring; add flour which has been sifted with baking powder; lastly fold in beaten whites of 2 eggs. Bake in square greased layer tins in hot oven about 15 minutes. Use following filling and cover top and sides of cake with white icing, [page 16].
FILLING
1-1/2 cups sugar
1/2 cup water
whites of 2 eggs
1/2 cup chopped seeded raisins
1/2 cup chopped figs
1 cup chopped blanched almonds or pecan nuts
1/2 teaspoon vanilla extract
Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit, nuts and flavoring. Spread between layers of cake.
Sponge Cake
6 eggs
1 cup granulated sugar
rind of half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon Royal Baking Powder
1/2 teaspoon salt
Beat egg yolks with wire whip until thick; add gradually sifted sugar, then grated lemon rind, lemon juice and one-half beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; add remainder of whites, mix lightly and bake in ungreased sponge cake tin in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler.
Royal Sponge Cake
1 cup sugar
1/2 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
1 teaspoon vanilla or lemon extract
1/8 cup cold water