Heavenly White Cake
|Cake flour||2 3⁄4 Cup (44 tbs), sifted (Swans Down Brand)|
|Calumet baking powder||4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄8 Cup (18 tbs) (1 Cup Plus 2 Tablespoons)|
|Almond extract||1⁄2 Teaspoon|
Sift flour, baking powder, and salt together.
Beat egg whites until foamy.
Add 1/2 cup of the sugar gradually and continue beating only until meringue will hold up in soft peaks.
Cream shortening thoroughly.
Add remaining 1 cup sugar gradually and cream together until light and fluffy.
Add flour alternately with milk, beating after each addition until smooth.
Mix in flavorings.
Then add meringue and beat thoroughly into batter.
Pour batter into two 9-inch layer pans or three 8-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (350Â°F.) 30 to 35 minutes for 9-inch cakes and 25 to 30 minutes for 8-inch cakes.
Frost with a butter cream or fluffy frosting.