2 1/4 c. cake flour OR all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening OR oil
1 1/3 c. sugar
1/4 tsp. vanilla
1/2 c. egg whites OR 2 whole eggs
1 c. milk

Sift flour, measure and resift 3 times baking powder, salt. Cream shortening until soft and smooth. Add 1 cup of sugar and blend thoroughly. Add flavorings. Add half the egg whites, unbeaten; beat vigorously until mixture is light and fluffy.

Add flour mixture and milk alternately in 3 or 4 portions, beginning and ending with flour and beating after each addition. Beat remaining egg whites until stiff. Then gradually beat in remaining sugar and fold lightly but thoroughly into the batter.

Turn into two 9-inch layer cake pans lined with wax paper in the bottom and buttered on both sides. Bake in an oven at 350 degrees for approximately 30 minutes or until cake springs back when lightly pressed with finger tips. Cool in pans for 5 minutes, then turn out on racks to cool right side up. Spread any desired frosting between layers and on sides and on top of cake.