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Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 1/2 tsp. baking powder
2/3 cup butter
1 cup granulated sugar
5 egg yolks
1 1/2 tsp. vanilla
1 cup milk
Sift together flour, salt and baking powder.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in egg yolks and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 1/2 tsp. baking powder
2/3 cup butter
1 cup granulated sugar
5 egg yolks
1 1/2 tsp. vanilla
1 cup milk
Sift together flour, salt and baking powder.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in egg yolks and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
