Two egg cake

 
                                Two Egg Cake
 
 Recipe By     : The American Family Cook Book, 1950 edition
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           shortening
    1      cup           granulated sugar
    2                    eggs -- separated
      1/2  teaspoon      salt
    1 3/4  cups          cake flour -- sifted
    2      teaspoons     baking powder
      1/2  cup           milk
      1/2  teaspoon      vanilla
 
 Cream shortening 1 minute at high speed. Add sugar gradually, beating swiftly. 
  Add eggs, unbeaten, one at a time, and beat well.  Add sifted dry ingredients 
 alternately with the milk to which the vanilla has been added.  Beat well.  Pou
 r batter into a loaf pan 8 x 8 x 2 inches, well greased and lightly floured, or
  lined with waxed paper.  Cut through the batter to break any large air bubbles
 .  Or if preferred, turn into two greased 8-inch layer cake pans or into 2 doze
 n greased cupcake pans.  For a loaf cake, bake for 50-60 minutes at 350 degrees
  F.  A layer cake is baked for 25-30 minutes at 375 degrees F.  After removal f
 rom oven, loosen edges, invert on rack, removing pan and turn right side up.  C
 ool.  Frost with any desired frosting.
 
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 Per serving: 261 Calories; 12g Fat (41% calories from fat); 3g Protein; 36g Car
 bohydrate; 45mg Cholesterol; 198mg Sodium
 Food Exchanges: 1 Starch/Bread; 2 Fat; 1 1/2 Other Carbohydrates
 
 NOTES : This recipe comes from a 1950 American Family Cook Book that I found at
  an antique shop when I was out looking for old cookbooks to add to my collecti
 on.
 
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