3 c. flour
3 c. sugar
1 c. Crisco
1 c. buttermilk
6 eggs, separated
1/2 tsp. salt
1/4 tsp. baking soda
2 tsp. lemon or orange extract or 1 tsp. almond plus 1/2 tsp. nutmeg

Beat egg whites and set aside. Blend sugar and shortening and add egg yolks one at a time. Add flavoring. Stir flour and dry ingredients, and add to above, alternately with milk, beginning and ending with dry ingredients. Fold in egg whites. Bake in 10 inch tube pan (angel food cake pan) which has been greased and floured, in 350 degree preheated oven for about 1 hour and 10 minutes or until top of cake is firm.

Do not ruin this cake by trying to frost it. If it is properly brown it will have a delicious crunchy crust that will be better without frosting.

The cake will be even better after several days, but is delicious as soon as it is cool.