1 cup soft shortening (I use half butter, half crisco)
2 cups sugar
3 cups SIFTED cake flour
4 teaspoons baking powder
1 teaspoon salt
1½ cups "thin" milk (regular milk cut with half water)
2 teaspoons vanilla (or almond) extract
6 egg WHITES (about ¾ cup), stiffly beaten

Preheat oven to 350°

Cream together the butter, crisco and sugar.

Mix together the sifted cake flour (sift, then measure the flour), baking powder, salt.

In another bowl, mix together the milk/water and extract.

Alternately add the flour mixture and the milk mixture into the creamed butter mixture. Stirring well.

Fold in the stiffly beaten egg whites.

Pour into prepared 9" cake pans. Bake 30-35 minutes, or until cake tests done. (The cake will shrink a little). Cool. Frost with your favorite white frosting.