1 cup sugar
1/2 cup shortening
3/4 cup flour
1 cup cornstarch
1/4 tsp. salt
2 tsp. baking powder
2 egg whites, beaten
1 tsp. pure almond extract
1 cup whole milk

For shortening, butter, butter or Crisco may be used.

Sift together flour, cornstarch, salt and baking powder into a small bowl or onto a sheet of wax paper.

Separate egg whites and yolks.

Cream room temperature (slightly soft) shortening in the large bowl of an electric mixer, gradually adding sugar. Beat until light and fluffy. Add yolks to batter. Beat for 2 minutes.

Add dry and liquid ingredients alternately: Add 1/3 of the flour mixture, 1/2 of the milk, 1/3 of the flour mixture, the rest of the milk, and the remaining flour mixture. Add the almond flavoring.

Beat mixture for 30 seconds, or just until smooth. Do not overbeat.

In a separate, clean bowl, beat egg whites until soft peaks form. Gently fold the egg whites into the batter; cut in from the center, down towards the bottom with a cutting motion, scoop across the bottom towards the sides, up along the side, giving the bowl a 1/4 turn and continuing in this way until the egg whites are folded into the batter, trying to keep as much volume in the eggs as possible. Some small lumps of egg white can remain.

Bake in a loaf pan sprayed with non-stick spray and bake in an oven that has been preheated for 15 minutes before baking or until it reached 350°F. Bake cake in preheated oven until a toothpick inserted in center of cake comes out clean (about 50 minutes).

Frost as is or top with fruit, or cut into sections and fill with fruit in syrup and top with whipped topping or ice cream.