2 c. sifted enriched, all-purpose flour
1 tsp. salt
1 tbsp. baking powder
1 1/4 c. sugar
1/2 c. oil
1 c. skim milk
1 tsp. vanilla extract
1/4 tsp. butter flavoring
1/4 tsp. almond extract
4 egg whites

1. Preheat oven to 350 degrees.

2. Sift flour, salt, baking powder and 1 cup sugar into large mixing bowl.

3. Add oil, milk, and flavorings.

4. Mix with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on high speed 1 minute.

5. In medium-size bowl, beat egg whites until frothy. Gradually add remaining 1/4 cup sugar to egg whites. Beat at high speed to stiff peak stage, about 4 to 5 minutes.

6. Gently fold whites into batter, about 30 to 35 strokes.

7. Bake in oiled and floured 10-inch tube pan 35 to 40 minutes. OR use 2 (9-inch) round pans, oiled, floured, and lined with waxed paper and bake 25 to 30 minutes.

8. Cool 5 minutes before removing from pan.

Yield: 24 servings.

VARIATIONS:

CHOCOLATE CAKE: Decrease flour to 1 3/4 cups. Add 1/2 cup cocoa powder with dry ingredients.

BUTTERMILK CAKE: Add 1/2 teaspoon baking soda with dry ingredients. Decrease baking powder to 1 teaspoons. Substitute 1 cup butter milk for skim milk.

LEMON CAKE: Substitute 2 teaspoons lemon extract, 2 tablespoons grated lemon peel, and 1/4 teaspoon yellow food coloring for flavorings.