Yield: 1 Servings
|4½ cup||Cake Flour; sifted|
|4½ teaspoon||Baking Powder|
|1 tablespoon||Lemon rind; grated|
|¾ cup||Butter; or shortening|
|5 eaches||Egg whites; stiffly beaten|
|3 eaches||Egg yolks; well beaten|
Sift flour once, measure, add baking powder and salt and sift together three times. Add lemon rind to butter and cream thoroughly. Add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.
Fold in egg whites quickly and thoroughly. Fill greased 10-inch layer pan with one-third of mixture.
To remaining mixture, add egg yolks and blend. Turn into two greased 10-inch layer pans. Bake layers in moderate oven (375 degrees F.) 25 to 30 minutes.
Arrange white layer between yellow layers, Spread Orange Filling (see recipe) between layers and Orange Mist Frosting (see recipe) on top and sides of cake.
Sprinkle top with orange coconut, made by blending 4 oz. shredded coconut and 1½ teaspoons grated orange rind. Kate Smith Collection 1940 Published by General Foods Corp