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SUNSHINE LAYER CAKE
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Source: Kate Smith
| 2 3/4 cups | sifted Swans Down Cake Flour |
| 2 3/4 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 3/4 cup | butter |
| 1 1/4 cups | sugar |
| 8 | egg yolks |
| 3/4 cup | milk |
| 1/2 teaspoon | lemon extract |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Beat egg yolks very thoroughly with rotary egg beater until light colored and thick enough to fall from beater in heavy continuous stream. Add to creamed mixture and beat until very smooth, almost waxy in appearance. Add flour, alternately with milk, a small amount at a time, beating very thoroughly after each addition. When all flour is added, beat thoroughly again. Add lemon extract. Bake in three greased 9-inch layer pans in moderate oven (375° F.) 20 minutes. Spread Felicity Frosting between layers and on top and sides of cake.
Note: This cake requires especially thorough beating of egg yolks and cake mixture throughout the mixing process.
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