4 c. sifted cake flour
5 tsp. baking powder
1 1/2 tsp. salt
6 egg whites
1/2 c. sugar
1 c. all-vegetable shortening
2 c. sugar
2 c. milk
1 tsp. vanilla extract
1 tsp. almond extract

Sift together flour, baking powder and salt. Beat egg whites until foamy and gradually add 1/2 cup sugar; set aside. Continue beating until meringue will hold up in stiff peaks.

Cream shortening and gradually add the 2 cups sugar. Cream until light and fluffy. Add flour mixture alternately with milk, a small amount at a time, beating well after each addition. Add extracts. Add beaten egg whites and fold into batter.

Lightly grease and flour 3 (9 inch) cake pans. Pour in batter. Bake at 375 degrees for 20-25 minutes or until done. Frost with Seven Minute Frosting.