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KATE’S GOOD-BY CAKE
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Source: Kate Smith
| 4 1/2 cups | sifted Swans Down Cake Flour |
| 4 1/2 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 1 tablespoon | grated lemon rind |
| 3/4 cup | butter or other shortening |
| 2 1/4 cups | sugar |
| 1 1/2 cups | milk |
| 1 teaspoon | vanilla |
| 5 | egg whites, stiffly beaten |
| 3 | egg yolks, well beaten |
Sift flour once, measure, add baking powder and salt, and sift together three times. Add lemon rind to butter and cream thoroughly. Add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Fold in egg whites quickly and thoroughly. Fill greased 10-inch layer pan with one-third of mixture. To remaining mixture, add egg yolks and blend. Turn into two greased 10-inch layer pans. Bake layers in moderate oven (375° F.) 25 to 30 minutes. Arrange white layer between yellow layers. Spread Fresh Raspberry Frosting between layers and on top and sides of cake. Spread Fresh Raspberry Glace over frosting as directed.
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