Fluffy Gold Cake
Yield
servingsPrep
20 minCook
35 minReady
55 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
sifted |
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 1 ⅓ | cups |
sugar
|
|
| 1 | cup |
milk
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
salt
|
|
| 4 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
sifted |
|
| 79 | ml |
vegetable shortening
|
*
|
| 315 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
salt
|
|
| 4 | each |
egg yolks
|
*
|
Directions
Sift together dry ingredients and put in mixing bowl.
Add shortening and half the milk.
Mix. Add remaining milk, vanilla, and egg yolks.
Blend well.
Pour into 2 greased and floured round layer pans and bake at 350℉ (180℃) for 30 to 35 minutes.
