WHITE LAYER CAKE
2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla
1/2 cup egg whites
1 cup milk
Sift together flour and salt with baking powder. Cream shortening until
soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla
extract. Stir in half of the egg whites and beat vigorously until light and
fluffy. Stir in the flour mixture and milk alternately in three portions,
beginning and ending with the flour; beat well after each addition. In a
separate bowl, beat remaining egg whites until stiff, gradually beating in the
remaining sugar. Fold this mixture lightly into the batter, carefully but
thoroughly so as not to deflate. Turn out into a 9 inch layer cake pan lined
with wax paper or greased parchment paper on the bottom, and buttered on the
sides. Bake in a 350°F oven for about 30 minutes or until cake springs back
when lightly pressed with finger tips in center. Allow cake to cool in pans
for five minutes, then run a butter knife along the sides to loosen. Turn out
onto wire rack to cool. Spread desired frosting between layers
and on top and sides of cake. For cupcakes, fill pans or paper liners half
full and bake about 5 minutes less.
Enjoy.
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