Silken Gold Cake

Yield: 10 servings
1/2 cup solid vegetable shortening
1/2 teaspoon salt
1 teaspoon vanilla
1 3/4 cups granulated sugar, divided
1 1/4 cups milk
6 egg yolks
2 3/4 cups sifted flour (cake flour preferred; sift before measuring)
2 1/2 teaspoons baking powder
Silken Gold Icing (see recipe)

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans
(see note). Combine shortening, salt and vanilla. Add 1 cup sugar
gradually, beating until light and fluffy. Dissolve the remaining 3/4 cup
sugar in milk. Set aside. Beat egg yolks until thick and light in color. Add
to shortening mixture; beat thoroughly. Sift flour and baking powder
together 3 times. Add small amounts of flour to shortening mixture
alternately with small amounts of milk mixture, beating after each addition
until smooth. Pour batter into pans, dividing evenly. Bake until done, 25 to
30 minutes. Let cool slightly, remove cake from pans and set on racks to cool
completely. Spread icing between layers and on top and sides of cake.

Per serving (without icing): 394 calories; 14g fat (32 percent calories from
fat); 4g saturated fat; 126mg cholesterol; 6g protein; 61g
carbohydrate; 37g sugar; 1g fiber; 236mg sodium; 112mg calcium; 90mg
potassium.

Note: For fancy little party cakes, bake in a 13-by-9-inch pan, cut into
diamonds, and sprinkle with powdered sugar.

Recipe adapted from one published in an old Spry Cookbook and posted on
www.recipelink.com.

Silken Gold Icing

Yield: Enough to frost and fill two 9-inch layers
2 tablespoons solid vegetable shortening
1 tablespoon butter, softened
1 teaspoon grated orange zest (colored portion of peel)
1/4 teaspoon salt
2 cup s sifted powdered sugar, divided (sift before measuring)
1 egg yolk (see note)
2 tablespoons orange juice
1 teaspoon lemon juice

Beat shortening, butter and zest until creamy. Add salt and 1/2 cup sugar;
blend well. Add egg yolk; beat well. Add remaining 1 1/2 cup s sugar
alternately with orange and lemon juices, beating until light and creamy.
Use to frost and fill cake. Refrigerate leftover cake.

Per serving (based on 10 servings): 134 calories; 4g fat (27 percent calories
from fat); 1.5g saturated fat; 23mg cholesterol; 0.5g protein; 24g
carbohydrate; 24g sugar; no fiber; 60mg sodium; 3mg calcium; 10mg potassium.

Note: To eliminate the possibility of salmonella poisoning from the raw yolk,
use a Davidson's pasteurized egg, sold at most supermarkets.



Printed from A Cook's Books -- Recipe management for Macintosh


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