2 1/2 c. sifted cake flour OR
2 c. plus 3 tbsp. regular flour, sifted
3 tsp. baking powder
1 tsp. salt
4 egg whites
1 1/2 c. granulated sugar
1/2 c. soft shortening
1 c. plus 2 tbsp. milk
1 tsp. vanilla extract
1/4 tsp. almond extract; optional

1. Start heating oven to 375 degrees. Grease two 9-inch cake pans or 13 x 9 inch pan. Line bottoms of 9 inch cake pan with wax paper.

2. Sift flour, baking powder, and salt 3 times.

3. In small bowl, with electric mixer at high speed, beat egg whites until foamy. Gradually add 1/2 cup sugar, beating until mixture holds soft peaks. Set aside.

4. In large bowl, with mixer at medium speed, mix shortening with 1 cup sugar until light and fluffy - about 2 minutes.

5. At low speed, beat in alternately, just until smooth, flour mixture in fourths and combined milk and extracts in thirds.

Then thoroughly beat egg white mixture into batter. Turn into pans. Bake 25 minutes. Test for doneness. Cool. Fill with cream puff filling and buttercream frosting.