| 2 | cups sifted cake flour |
| 1-1/3 | cups sugar |
| 2 | teaspoons baking powder (with a tartrate powder, use 3-1/2 teaspoons) |
| 1/4 | teaspoon soda |
| 1 | teaspoon salt |
| 1 | teaspoon grated orange rind |
| 1/4 | teaspoon grated lemon rind |
| 2/3 | cup Spry |
| Liquid Ingredients | |
|---|---|
| Juice of 1 medium orange plus water to make 2/3 cup | |
| 2 | eggs, unbeaten |
| 2 | tablespoons lemon juice (Don’t add till end of mixing) |
SIFT flour, sugar, baking powder, soda, and salt into mixing bowl…. ADD grated fruit rinds…. DROP in Spry…. ADD combined orange juice and water and beat 150 strokes…. SCRAPE bowl and spoon often throughout entire mixing…. ADD eggs and beat 250 strokes…. ADD lemon juice and beat 50 strokes…. BAKE in two deep 8-inch Spry-coated layer pans in moderately hot oven (375° F.) 30-40 minutes. SPREAD Golden Jubilee Frosting between layers and on top and sides.