It is important to use cake flour for this recipe and to sift it before measuring. The recipe originally called for sifting the dry ingredients three times. This was thought to make the resulting cake lighter. Sifters with three levels of screen were available, eliminating the need to resift. Because this cake is not as sweet as cakes made with granulated sugar, it is a good choice to use for shortcakes and trifles, to fill with preserves, and to frost with sweet frostings.
2⅓ cups sifted cake flour (sift before measuring)
2½ teaspoons baking powder
½ teaspoon salt
½ cup vegetable shortening or butter (or a mixture)
1⅓ cups light corn syrup
2 large eggs ½ cup milk
3 teaspoons vanilla extract
Preheat oven to 375°F. Grease and flour two 8-inch round baking pans. Sift or stir together the flour, baking powder, and salt.
Beat the shortening in an electric mixer on high speed until fluffy; gradually beat in corn syrup. Add eggs one at a time, beating well after each addition. Add dry ingredients, milk, and vanilla; beat on low speed just until smooth.
Divide batter between prepared pans and bake 25 to 30 minutes or until centers spring back when lightly pressed. Cool layers in pans 5 minutes. Remove to wire racks and cool completely before filling and frosting.
10 Servings