|Shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Sifted cake flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||3 Teaspoon|
|Bottled milk/1/4 cup evaporated milk and 1/4 cup water mixed together||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Egg whites||4 , stiffly beaten|
Work shortening with the back of a spoon until fluffy and creamy.
Then add sugar gradually, while continuing to work with a spoon until light.
Sift flour with baking powder and salt 3 times, then add alternately in thirds with combined milk, water, and extracts, beating after each addition with a spoon until smooth.
Fold in egg whites beaten until they hold up in moist peaks.
Bake in 2 greased and floured 9" layer cake pans in a moderately hot oven of 375°F for 25-30 min., or until done.
Or turn into 3 8" or 9" layer cake pans, and bake in a moderately hot oven of 375ºF for 20 min., or until done.
For uses of egg yolks.