Preheat waffle baker. It is hot enough when a drop of water spatters on surface. (Electric waffle bakers usually have indicators to show correct heat.)

Sift together into a bowl and set aside:

2 c. sifted cake flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt

Beat until thick and lemon colored:

2 egg yolks

Blend in:

1 1/4 c. milk
5 tbsp. melted shortening

Make a well in center of dry ingredients and add liquid mixture all at one time, stir only until blended.

Beat 2 egg whites until rounded peaks are formed. Gently fold beaten egg whites into batter. Pour into a pitcher for easy pouring.

Pour batter in center of waffle baker until it spreads to within 1 inch of edges. Lower cover and allow waffles to bake according to manufacturer's directions or until steaming stops, est. 4 to 5 minutes. Do not raise cover during baking period. Lift cover and loosen waffles with a fork. Eat immediately while hot.