2 1/4 c. cake flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 c. soft BUTTER and 1/4 c. shortening
1 1/3 c. sugar
1/2 tsp. each almond extract and lemon extract or 2 tsp. vanilla
3 egg whites, unbeaten
1 c. milk

Grease two 8 inch layer pans, line with waxed paper, then grease paper. Start oven 10 minutes before baking, set to moderate 375 degrees.

Sift flour, measure, re-sift three times with baking powder and salt. Cream butter and shortening with wooden spoon until smooth and shiny. Add sugar gradually, creaming thoroughly. Stir in flavoring. Add egg whites in two portions and beat with rotary beater after each, until fluffy. Then add flour and milk alternately in three or four portions, beginning and ending with flour, beat with wooden spoon until smooth after each addition. Turn into pan. Bake 20 to 22 minutes or until cake tests done. Cool in pan on cake rack 5 minutes, then turn out on racks, quickly removing paper and invert. When barely cool, spread with frosting of your choice.