2 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1 1/4 c. sugar
1 1/2 tsp. vanilla extract
4 lg. egg whites, unbeaten
1/2 c. milk

Sift first 3 ingredients together and set aside. Cream shortening with sugar and vanilla until well blended and fluffy. Beat in egg whites, 1 at a time. Add the flour mixture alternately with milk. Beat batter 1/2 minute. Turn into 2 well greased, lightly floured round 8" layer cake pans. Bake at 375 degrees for 25 minutes. Cool 10 minutes and turn onto wire racks.

EASTER CAKE FILLING:

2 lg. egg whites
1 1/2 c. sugar
1/8 tsp. salt
1/4 tsp. cream of tartar
1/4 c. water
2 tsp. vanilla
2/3 c. glaze fruit
1/3 c. blanched almonds, chopped

Combine the first 5 ingredients in top part of the double boiler. Place over boiling water and beat with electric mixer until mixture stands in soft peaks. Add glaze fruit and almonds to 1/3 of frosting. Mix well and spread between layers. Spread rest of cake with plain frosting.