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Transcription:
STARLIGHT CAKE
Made by the new Betty Crocker New Method
IMPORTANT:Use only Gold Medal "Kitchen-tested"
Enriched Flour with this recipe
Have ingredients at room temperature.
Shortening should be soft, not melted. Pre-
heat oven to 350° (correct temperature is
important in all cake baking). Grease and
flour two 8-inch round layer cake pans. Sift
GOLD MEDAL "Kitchen-tested" Flour before
measuring. Measure all ingredients (level
measurements) before starting to mix.
Sift together
into bowl . . { 2 1/8 cups sifted GOLD MEDAL
"Kitchen-tested" Enriched Flour
(2 cups plus 2 tbsp.)
*3 or 3 1/4 or 4 tsp. Baking Powder
1 tsp. Salt
1 1/2 cups Sugar
Add . . . . . . . { 1/2 cup high grade Vegetable
Shortening
1 cup Milk
1 tsp. Flavoring
Beat vigorously with spoon (up and over
motion) or mix with electric mixer on slow to
medium speed for 2 mintes by clock. Scrape
bowl frequently. If beating by hand, you can
rest a minute, but count only actual beating
time.
Add . . . . . . . { 1/3 to 1/2 cup Eggs (2 medium),
unbeaten
Continue beating 2 more minutes, scraping
bowl frequently. Batter is thin. Pour into
prepared pans. Bake 30 to 35 minutes in mod-
erate oven (350°). Cool layers. Ice with favorite
white icing. Decorate with cut-up gumdrops.
*3 tsp. for double-action type (Clabber Girl, Calumet,
Davis, KC, etc.); 3 1/4 tsp. for phosphate type (Rumford,
Dr. Price's, etc.); 4 tsp. for tartrate type.