Two Egg Cake
Yield
1 cakePrep
20 minCook
50 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
granulated |
|
| 2 | large |
eggs
separated |
|
| ½ | teaspoon |
salt
|
|
| 1 ¾ | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
granulated |
|
| 2 | large |
eggs
separated |
|
| 2.5 | ml |
salt
|
|
| 414 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Cream shortening 1 minute at high speed.
Add sugar gradually, beating swiftly.
Add eggs, unbeaten, one at a time, and beat well.
Add sifted dry ingredients alternately with the milk to which the vanilla has been added.
Beat well.
Pour batter into a loaf pan 8 x 8 x 2 inches, well greased and lightly floured, or lined with waxed paper.
Cut through the batter to break any large air bubbles .
Or if preferred, turn into two greased 8-inch layer cake pans or into 2 dozen greased cupcake pans.
For a loaf cake, bake for 50 to 60 minutes at 350℉ (180℃).
A layer cake is baked for 25 to 30 minutes at 375℉ (190℃).
After removal from oven, loosen edges, invert on rack, removing pan and turn right side up.
Cool.
Frost with any desired frosting.
