Home › May › Spanish Layer Cake

Spanish Layer Cake

1/2 cup Cottolene. 1 cup sugar.

Yolks 2 eggs. 1/2 cup milk. 17/8 cups pastry flour. 3 teaspoons baking powder. 1 teaspoon cinnamon. 1/4 teaspoon cloves. 1/4 teaspoon salt.

Whites 2 eggs.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, baking powder, spices and salt; add to first mixture alternately with milk. Cut and fold in stiffly beaten whites of eggs. Bake in two well-greased, square, layer cake pans. Spread with a thick layer of raspberry between layers. Cover top with frosting or dredge with powdered sugar.

Fifth Sunday