3 c. sifted cake flour 1-1/4 c. sugar
3 tsp. baking powder 3/4 to 1 c. milk
1/4 tsp. salt 1 tsp. vanilla
1/2 c. butter or margarine 3 egg whites
Add flour, baking powder, and salt and sift three times. Cream shortening and sugar. Add dry ingredients alternately with milk and mix well. Add vanilla and fold in stiffly beaten egg whites.
Bake in two 9” or three 8" greased layer pans at 350 deg. for 20-30 minutes.
Spread filling (below) between layers and use white Butter Cream Frosting (Volume 2, Section 10) on top and sides of cake.
- Lillian Andersen,
Mom's Sister-SLC, UT
1 large banana 3/4 c. sugar
2/3 c. crushed pineapple 1/2 c. water
2 tsp. lemon juice 1/2 c. pineapple juice
3 tbsp. cornstarch
Mash banana; add pineapple and lemon juice. Mix and let stand for about 5 minutes. Mix cornstarch and sugar and add water and pineapple juice.
Cook until smooth and very thick, stirring constantly, over low heat to prevent scorching. Add fruit and cook 2 minutes longer. Remove from heat and cool before spread on cake.
Makes filling for one 8” 3-layer cake or one 9” two-layer cake.