AuthorRetroRuth
From 250 Classic Cake Recipes, 1941
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Tested Recipe!
[cooked-sharing]
Sift flour, baking powder and salt together. Beat eggs until very thick and light, about 10 minutes. Add sugar gradually, beating constantly until thick enough to hold a soft peak. Beat in lemon juice. Add hot water, 2 tablespoons at a time, and beat until very thick after each addition. Fold in flour in small amounts. Bake in ungreased tube pan in moderate oven (350 degrees) for 45 minutes. Invert pan and let cake hang in pan until cool.
Or pour batter into lightly greased round 8-inch cake pans and bake in moderate oven (350 degrees) 25 to 30 minutes.
Combine sugar, cornstarch and salt very thoroughly. Add egg yolks and beat well. Add a little of the milk slowly, mix and return mixture to remaining hot milk. Cook over boiling water, stirring constantly until mixture thickens. Add butter, cool and add vanilla. If desired, add 1/2 cup chopped nut meats.
Yield: Filling for 3 layers.
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Ingredients
Directions
Sift flour, baking powder and salt together. Beat eggs until very thick and light, about 10 minutes. Add sugar gradually, beating constantly until thick enough to hold a soft peak. Beat in lemon juice. Add hot water, 2 tablespoons at a time, and beat until very thick after each addition. Fold in flour in small amounts. Bake in ungreased tube pan in moderate oven (350 degrees) for 45 minutes. Invert pan and let cake hang in pan until cool.
Or pour batter into lightly greased round 8-inch cake pans and bake in moderate oven (350 degrees) 25 to 30 minutes.
Combine sugar, cornstarch and salt very thoroughly. Add egg yolks and beat well. Add a little of the milk slowly, mix and return mixture to remaining hot milk. Cook over boiling water, stirring constantly until mixture thickens. Add butter, cool and add vanilla. If desired, add 1/2 cup chopped nut meats.
Yield: Filling for 3 layers.
