3/4 c. shortening
1 1/2 tsp. almond extract
1/2 tsp. vanilla extract
3/4 tsp. salt
2 c. sugar
3 tsp. baking powder
3 1/4 c. sifted flour
1/2 c. milk
1/2 c. water
6 egg whites

Combine shortening, extracts and salt. Add sugar gradually and cream until light and fluffy. Add baking powder to flour and sift 3 times. Add small amounts of flour to creamed mixture, alternately with combined milk and water, mixing after each addition until smooth. Beat egg whites until stiff but not dry and fold carefully into mixture until well blended. Pour batter into 3 (9 inch) pans greased and floured. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.