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Royal Cake

2 1/2 cups cake flour
1 2/3 cups sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening (Crisco)
1 1/4 cups milk
1 teaspoon lemon extract
1/2 teaspoon vanilla
3 egg yolks (3/8 cup) unbeaten
1 whole egg

Combine cake flour, sugar, baking powder and salt. Add soft
shortening, a little over half the milk lemon extract and vanilla.
Beat 2 minutes. Add eggs and remaining milk. Beat 2 minutes more.
Pour into 2) 9-inch prepared cake pans. Bake at 350 degrees F for
25 to 35 minutes, or until a toothpick comes out clean when inserted
in center. Makes 2) 9-inch cake layers.

Pineapple Filling

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup pineapple juice
3/4 to 1 cup crushed pineapple, well drained
1 tablespoon butter
1 teaspoon lemon juice

Combine all ingredients together in a saucepan. Bring to a rolling
boil and boil 1 minute, stirring constantly. Chill before using.
Makes enough filling 1) 9-inch layer cake.

Fluffy Frosting

1 cup sugar
1/3 cup water
1/3 teaspoon cream of tartar

Mix thoroughly in saucepan. Boil slowly without stirring until
syrup spins 6 to 8-inch thread (242 degrees F). Keep saucepan
covered first 3 minutes to prevent crystals from forming on sides
of pan. While syrup is cooking, beat until stiff 2 egg whites (1/3
cup) until peaks hold a point. Pour hot syrup in a thin stream
into egg whites, beating constantly. Add 1 1/2 teaspoons vanilla.
Beat until frosting holds shape.

Put Pineapple filling in middle of cake. Save a small amount of
pineapple filling and then spread over center of top cake layer.
Frost top and sides of cake with Fluffy White Frosting.

Makes 1 cake.


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