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*NOTE: This recipe is "tailored" to Gold Medal
"Kitchen-tested" Four; proper results can not be
guaranteed with any other brand.
Shortening (1/2 cup—part butter for flavor) . . . Sugar
(1 1/2 cups) . . . Eggs (2) . . . *Sifted GOLD MEDAL "Kitchen-
tested" Flour (2 1/4 cups) . . . Baking Powder (1 tsp.) . . .
Soda (1/2 tsp.) . . . Salt (1/2 tsp.) . . . Buttermilk (1 cup)
. . . Vanilla (1 tsp.) . . . Almond Extract (1/4 tsp.) . . .
Lemon Extract (1/4 tsp.) . . . Orange Extract (1/4 tsp.)
CREAM the shortening, add sugar gradually, cream
till fluffy. Then blend in well-beaten eggs. Sift
the flour, baking powder, soda, salt together . . .
then stir into creamed mixture alternately with the
buttermilk. Now blend in the flavorings. Pour into
2 well-greased-and-floured 8" or 9" round layer cake
pans. Bake 30 to 35 minutes in a moderate oven (350°).
When cool, spread icingg betwee layers, over top
and sides. Decorate by sprinkling finely grated
lemon or orange rind around the edge as "flower
border." Keep in a cool place.
For the icing, you'll need:
Egg whites (2) . . . Sugar (1 cup) . . . Water (2 tbsp.) . . .
Vanilla (1/2 tsp.) . . . Other flavoring (1/2 tsp., a combina-
tion of Almond, Lemon, Orange extracts) . . . Butter
(3 tbsp., very soft)
IN TOP of double boiler combine egg whites,
sugar, water—beating just enough to blend com-
pletely. Place over rapidly boiling water, then beat
with rotary beater till white and very light (icing is
done when it holds its shape when beater is pulled out).
Takes 4 to 5 minutes, depending on size of boiler
and vigor of beating. Then remove
from boiling water, beat in
flavorings, and beat occasionally
till cool. When thoroughly cool,
fold in butter carefully. (Butter
should be very soft, not melted.)
*(If you leave in a part of the South
where Gold Medal Soft Wheat Flour
is sold, use 2 1/2 cups instead of 2 1/4 cups
in above recipe.)