WHITE LAYER CAKE

Sift together three times 2!'2 cups sifted cake flour 4 tsps. baking powder 34 tsp. salt Cream 12 tbsps. shortening Gradually blend in 1 cup fine sugar Cream well. Mix together 3%4 cup milk 144 tsps. vanilla

Gradually blend into the creamed shortening and sugar mixture about one-third of the milk.

Beat until stiff, but not dry

4 egg whites

Gradually beat in

14 cup sugar

Beat after each addition, beating until the mixture stands in peaks.

Add alternately to the creamed mixture

flour remaining milk

Add the flour in about four parts and the milk in three.

Gently fold the meringue into the batter.

Turn into prepared 8-inch layer cake pans. Bake 30 to 35 minutes in a preheated 350° oven. When cool fill with Lemon Cake Filling. Spread with seven-minute frosting tinted yellow.

LEMON CAKE FILLING

Mix together in the top of a double boiler 2/3 cup sugar (granulated) 6 tbsps. cornstarch 14 tsp. salt Slowly stir in 1 cup boiling water Cook over low direct heat, stirring constantly, until the mixture comes to a boil. Cover and place over boiling water. Cook, stirring occasionally, until no raw flavor of starch remains—about seven minutes. Slowly stir into the mixture 1 slightly beaten egg yolk Cook for 2 minutes. Remove from the heat and add 1 tbsp. butter or margarine 1 tbsp. grated lemon rind 1% cup lemon juice 1% tsp. vanilla Cool and spread between the layers of ‘“‘White Layer Cake.” Rose Trembach, Grandview

USE CO-OP MARGARINE

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