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Show .f I Wonderful Gold Cake BY BERTHA . SH APLEIQH Cooking Authority for NEA Service and Columbia University. 1 2 cup butter, 1 cup sugar, 1-2 cup milk, yolk S eggs, 1 1-2 cups flour, 4 level teaspoons baking powder, 1 teaspoon grated rind of lemon. Cream butter and sugar together: beat egg yolks until very thick and light in color; add to butter and sugar with lemon rind. Add milk, and lightly stir In the flour sifted with the baking powder. Bake In layers 20 minutes, or In one pan 35 minutes. The success of this cake depends upon the thorough beating of the egg yolkB and tho slight stirring In of the flour. This cake keeps for days without drying Frost with any desired frosting. (Cut this out and past it In your cook book) |