Gold Cake (uses eggs yolks, no whites)
from Betty Crocker's Picture Cookbook, 1950s edition

Fluff...tender...a little like a sponge cake. Delicious served with crushed strawberries or sliced peaches with whipped cream or White Butter Icing flavored with almond, lemon, or vanilla. To make a Royal Hawaiian Cake, put cooled layers together with Pineapple Filling. Spread about 1/2 cup over center of top layer. Frost sides and a 1 1/2" border on top with Fluffy White Frosting. Swirl icing on sides [and border in circles].

For 2 9" layers or 13x9" oblong pan	For 2 8" layers or 9" square pan
1/2 cup 1 2/3 cups 5 (3/8 c) 2 1/3 cups 2 1/2 tsp. 1 tsp. 1 cup 1 tsp. 1/2 tsp.	3/8 cup 1 1/4 cups 4 (1/3 c) 1 3/4 cups 2 tsp. 3/4 tsp. 3/4 cup 3/4 tsp. 1/4 tsp.	soft shortening (half butter for flavor) sugar egg yolks, well beaten sifted flour baking powder salt milk lemon extract vanilla

Preheat oven to 350° F. Grease and flour the baking pans.

Cream together the shortening and sugar until fluffy. Beat the eggs thick with a rotary beater; stir in.

Sift together the dry ingredients and stir in alternately with the milk and vanilla. Add in the flour first and last.

Pour into prepared pans. Bake layers 25 to 30 minutes (square or oblong 35 - 40 minutes) until a toothpick stuck in the center comes out clean. The cake should be starting to pull away from the sides of the pan and will spring back when lightly touched with the fingertip (no imprint will remain).

Remove from the oven and let stand in pan(s) 10 minutes. Then carefully loosen from one side with spatula. Tip and turn to let in air. Turn cake on wire cooking rack so it will not "sweat" and become soggy. Place another cooling rack on top and flip so the cake is right side up. If baking the cake in an oblong or square pan, you may leave the cake in the pan, but cool on a wire rack.

As soon as the cake is cool, spread desired frosting or filling between layers to the outer edge (if making a layer cake). Frost sides and top of cake with light sweeping strokes. Pull frosting from bottom up to top to make the cake look well shaped.