BAKING FORMULA FOR GOLD CAKE:

2 cups sifted cake flour
2 level tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla
5 egg yolks
1/2 cup shortening
1 cup sugar
1 tsp. lemon juice

Sift dry ingredients together twice (flour, baking powder and salt). Set aside until needed. Measure milk and add vanilla to it. Set aside until needed. Beat egg yolks with rotary egg beater until they are thick and lemon colored. Set aside until needed.

Cream shortening until it is rich and waxy. beat in sugar gradually. Add the well-beaten egg yolks and beat again until whole mixture is richly blended and very light. Add sifted dry ingredients alternately with liquid (about 1/3 at a time), adding lemon juice last. When batter is satiny smooth, pour into prepared pans, greased and lined with parchment paper.

Bake in tube pan or 8-inch square cake pan, in moderate (350°F) oven, for 25 minutes. Or, in cupcake pans in moderate (350°F) oven for 20 minutes. Frost as desired.

GOLDEN SNOW BALLS:

Use baking formula for Gold Cake. Bake in square cake pan. Cool. Cut into 1 1/2 inch squares. Frost all over with Seven Minute Frosting, until each little cake is a ball, roll in coconut flakes. Dry on sheets of parchment paper.

GOLDEN FINGER CAKES:

Use baking formula for Gold Cake. Bake in two shallow 8x11-inch cake pans. Cool. Cut into finger-length strips. Frost tops with Orange Butter Frosting.

MOCHA NUT LAYERS:

Use baking formula for Gold Cake. Substitute 1/4 cup strong coffee for 1/4 cup of the milk called for in the baking formula. Bake in two or three layers. Put layers together and frost top with Mocha Seven Minute Frosting. Sprinkle top of cake with finely chopped pecans before frosting has time to set.

LORD BALTIMORE CAKE:

Use baking formula for Gold Cake. Bake in three 7-inch square layer pans. Put layers together with Lord Baltimore Filling.

LORD BALTIMORE FILLING:

Prepare Seven Minute Frosting. Beat until of consistency to spread. To half the frosting add 1/2 cup dry macaroons, rolled to crumbs, or 1/2 cup toasted coconut, crushed; 1/2 cup toasted almonds, chopped fine; 12 candied cherries, cut small; flavor with 2 teaspoons lemon juice; 1/4 teaspoon orange extract (or 1/2 teaspoon grated orange rind) and, if desired, 1 teaspoon sherry or Madeira. Use remaining half of Seven Minute Frosting (frosting flavored with orange and lemon juice) to cover top and sides. Decorate top of cake with cherries.

SUNSET LAYER SPECIAL:

Use baking formula for Gold Cake. Bake in two 9-inch layers. Cool. Frost with Lemon Butter Frosting. Put layers together with Lemon Filling. Sprinkle top with confectioners' sugar and serve as dessert.

GOLDEN TEA CAKES:

Use baking formula for Gold Cake. Bake in greased cupcake pans. Frost with Pastel Jelly Frosting, but note that frosting keeps well only for a few hours. Frost with Seven Minute Frosting if cakes are not served at once. Or, bake in two 8x11-inch shallow pans. Cool. Cut into small cakes, frost and decorate as for Petit Fours.

MERINGUE TORTE DESSERT:

Use baking formula for Gold Cake. Divide batter between two 9-inch layer cake pans, greased and lined with parchment paper. Pile a meringue on each cake.

MERINGUE:

4 egg whites
1/2 tsp. cream of tartar
1 cup confectioners' sugar

To make meringue, beat egg whites until they begin to froth. Add cream of tartar and continue beating until whites begin to grow fluffy. At this point begin to add confectioners' sugar, gradually, beating as you add. When last of sugar has been added, continue beating until whites stand high in peaks. Divide meringue between the cakes, piling on very lightly.

Bake slow at 250°F for 25 minutes, then raise temperature to moderate (350°F), and bake another 20 minutes. Cool.

Top with crushed fruit (drained of all juice) and serve at once. Fresh strawberries, raspberries, blueberries, etc., are all delicious. Whipped cream may be added, if desired, arranged in spoonfuls over the top.