A lovely and simple recipe for a golden layer cake. Notice that all of the ingredients are white, except the eggs. The use of shortening in place of butter helps to preserve the lovely, pale color of the cake. If you used egg whites only, you could produce a lovely white cake. Where there is the notation for “D.A. P. Pow” I am assuming this is a particular brand of baking powder and any type can be substituted. In terms of flavoring, you can go traditional with vanilla, almond or lemon.
Golden Layer Cake
Sift together in a bowl:
2 1/4 c cake flour
1 1/2 c sugar
2 1/2 teas D. A. B. Pow (baking powder)
1 teas salt
1/2 c shortening
1 teas flavoring
2/3 c milk
Beat 2 min, then add:
1/3 c milk
1/3 to 1/2 c eggs
Beat 2 min more. Temp 350 30 to 35 min
Method: Sift dry ingredients together, add shortening, flavoring and 2/3 c milk. Beat well for 2 minutes. Add 1/3 c milk and eggs. Beat 2 more minutes. Pour into greased 8″ round cake pans. Bake at 350 for 30 to 35 minutes. Cool completely, then split the cakes. Assemble with your preferred icing.
I’ll bet the D.A.B. Pow is actually double acting baking powder. Better for baking than single action which is very hard to find. Double acting has most of the rising occuring with the heat of baking as opposed to single action which bubbles immediately when mixed and if you wait too long to bake, it goes flat.
You are so smart. I have heard of double action baking powder but did not realize there was single action. Thank you, my friend!
I was trying to think of a brand whose name was D.A. and failed, so Google to the rescue. As soon as I saw double acting, I knew that’s what it was. The single acting is pretty much a commercial ingredient these days–reacts with water as opposed to water AND heat. I feel smart now that I learned that today.