Easy Recipe for
Spring Party Cake
3/4 cup shortening
1 1/2 cups sugar
4 egg whites
1 1/2 teaspoons vanilla extract
3 cups cake flour
4 teaspoons Royal Baking Powder
1/2 teaspoon salt
1 cup milk
Cream shortening: add sugar slowly, blend well. Add egg whites one at a time; beat well after each addition. Add vanilla. Sift together dry ingredients; add alternately with milk. (Be sure that the baking powder is Royal! It is made with wholesome cream of tartar-never leaves a bitter taste. And Royal’s steady action gives batters continuous, even expansion-to help make your cake velvety fine in crumb, even in grain.) Bake in 3 greased 9-inch layer pans in moderate oven, 375 degrees F. about 25 minutes. Cool before frosting.
Lemon Cream Filling:
Mix 3 tablespoons cornstarch and 3/4 cup cold water to a smooth paste. Cook in double boiler until thick; stir constantly. Add 1/4 cup lemon juice. Add 1/4 cup sugar mixed with 2 egg yolks. Cook 3 minutes longer. Add 2 tablespoons butter and grated rind 1 lemon; beat until smooth. Cool.
Butter Cream Icing:
Cream 3/4 cup butter with 3 3/4 cups confectionaers’ sugar; blend well; add a little cream for good spreading consistency. Add 1/2 teaspoon vanilla. Reserve 1/3 cup icing; tint remainder yellow to frost cake. With a pastry tube, outline 4 petals with the 1/3 cup icing. Decorate center with cluster of dipped, blanched almonds. (Mix 1/2 cup confectioners’ sugar with 2 1/2 teaspoons water. Divide in half; tint pink and green. Dip almonds; let stand on waxed paper until set.)