White Mountain Cake

1/2 cup shortening

1 1/2 cups sugar

2 1/2 cups sifted cake flour

3 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1 teaspoon vanilla

4 egg whites, stiffly beaten

Cream shortening, add sugar gradually and cream until light and fluffy. Sift flour, baking powder and salt together 3 times and add alternately with milk and vanilla a small amount at a time, beating after each addition until smooth. Pour into a tube pan lined with waxed paper. Bake in a moderate oven (350°F.) 45 to 60 minutes. When cake is cold, cover with Boiled Frosting, page 479.

White Cake

2/3 cup shortening

2 cups sugar

3 cups sifted cake flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla

5 egg whites, stiffly beaten

Cream shortening, add sugar gradually and cream until light and fluffy. Sift dry ingredients together 3 times and add alternately with milk and vanilla to creamed mixture. Fold in egg whites. Pour into greased pans and bake in a moderate oven (350°F.) 30 minutes. Makes 3 (9-inch) layers.

Gold Cake

3/4 cup butter or other shortening 1 1/4 cups sugar 8 egg yolks, beaten

2 1/2 cups sifted cake flour 3 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk

1 teaspoon vanilla

Cream shortening and sugar until light and fluffy. Add egg yolks and continue creaming. Sift dry ingredients together 3 times; add alternately with liquids to creamed mixture. Beat until smooth. Pour into cake pans lined with waxed paper. Bake in a moderate oven (350°F.) 18 to 20 minutes. Makes 3 (9-inch) layers.

Orange Cake

3/4 cup shortening

1 1/2 cups sugar

3 eggs

Grated rind of 1 orange

3 cups sifted cake flour

4 teaspoons baking powder

3/4 . teaspoon salt

1/2 cup orange juice

1 tablespoon lemon juice

1/2 cup water

Cream shortening, add sugar gradually, creaming until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add orange rind. Sift dry ingredients together 3 times and add alternately with liquids to creamed mixture. Pour into cake pans lined with waxed paper. Bake in a moderate oven (350°F.) 25 to 30 minutes. Makes 2 ( 9-inch) layers. When cold spread Orange Filling (page 477) between layers and Twice Cooked Frosting or Seven Minute Frosting (page 479) on top and sides.

Layer Cake

1/2 cup shortening

1 cup sugar

2 eggs, separated

2 cups sifted cake flour

1/4 teaspoon salt

2 1/2 teaspoons baking powder

2/3 cup milk

1 teaspoon vanilla

Cream shortening, add sugar gradually and beat until fluffy, then add beaten egg yolks. Sift dry ingredients together 3 times and add alternately with milk and vanilla to creamed mixture. Fold in stiffly beaten egg whites. Bake in 2 layers in a moderate oven (350°F.) 20 minutes. When cold fill and frost as desired.