Ingredients & Directions
1 c Shortening
1 1/2 c Sugar
1 ts Vanilla
1/2 ts Almond extract
2 3/4 c Cake flour; sifted
1/2 ts Salt
4 ts Baking powder
1 c Milk
4 Egg whites
Recipe by: Shirley Schwaegerle
Preheat oven to 350 Cream shortening til light; gradually add 1 cup
sugar and cream til light and fluffy. Add vanilla and almond extracts. Sift
dry ingredients and add alternately with milk. Beat egg whites til frothy;
add 1/2 cup sugar and beat til stiff and shiny.
Fold egg whites into batter. Pour batter into 2 greased and floured 9″
cake pans. Bake at 350 for 25 to 30 minutes or cake tests done.
Yields
1 Servings