3 tablespoons shortening
1/2 cup sugar
1 egg
7/8 cup pastry flour
1/8 teaspoon salt
1 1/4 teaspoons baking powder
1/3 cup milk
1/2 teaspoon vanilla extract

Cream shortening, add 1/4 cup sugar gradually. Beat egg yolk until light, and add 1/2 teaspoon vanilla extract. Add to mixture, and mix thoroughly.

Sift pastry flour, salt, and baking powder together into mixture, alternating with milk. Beat egg white until stiff, gradually whipping in 1/4 cup sugar. Add to mixture, and whip again. Bake in greased muffin pans in moderate oven (375°F.), Cover with Soft Fluffy Frosting (below). If preferred, bake in greased layer cake pans at 350°F. Put together with Cream Filling, and cover with Soft Fluffy Frosting (both below).

CREAM FILLING:

1/2 cup milk
1 egg yolk
3 tablespoons sugar
Few grains salt
2 tablespoons flour
1/2 teaspoon vanilla extract

Scald milk in double boiler. Mix egg yolk with sugar, salt, and flour. Add scalded milk slowly, stirring until smooth. Return to double boiler, and stir constantly until thick. Cover and cook for 10 minutes, stirring occasionally. Cool, and add vanilla extract.

SOFT FLUFFY FROSTING:

1/2 cup sugar
1/4 cup corn syrup
1/3 teaspoon cream of tartar
1/4 cup cold water
2 egg whites
3/4 teaspoon vanilla extract

Mix sugar, corn syrup, cream of tartar, and cold water in saucepan. Stir until sugar is dissolved. Cook to 230°F., or until very soft ball forms in cold water. Beat egg whites until stiff. Add hot syrup gradually, whip until light, and add vanilla extract.

Submitted by: Belle