1/2 c Shortening 1 ts Cream of tartar
1 1/3 c White sugar 2 tb Cornstarch
1 ts Vanilla 1 3/4 c All purpose white flour
1 1/2 ts Baking powder 10 tb Water
Cream together the shortening & sugar. Beat in the vanilla. Stir in
the baking powder, cream of tartar & cornstarch. Measure in the
flour & add the water. Stir until well combined, but do not beat the
batter. If you are having problems mixing it, add a little more
water, but only add it 1 tablespoon at a time as the batter should
not be too wet. Turn batter into 2 prepared cake pans.
Bake at 375F for 20 to 25 minutes. Remove from oven & cool for 10
minutes on wire racks. Then turn out of pans onto racks & cool
completely.
Spread with jam & make a layer cake, topped with icing or, one way my
Mum used to serve such cakes was with a “butter” icing in the middle
& then powdered sugar sprinkled over the top.
Yields
2 9″ cakes