WHITE CAKE SUPREME
3/4 cup shortening
1 1/2 cup sugar
2 1/4 cup sifted cake flour
3 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1 1/2 teaspoon vanilla extract
5 egg whites
Cream
shortening; gradually add sugar, beating well at medium speed of an electric
mixer.
Combine flour, baking powder, and salt; add to creamed mixture alternately with
milk,
beginning and ending with flour mixture. Mix after each addition. Stir in
vanilla.
Beat
egg whites (at room temperature) until stiff peaks form. Gently fold into
batter.
Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350
degrees
f for 25 to 30 minutes or until a wooden pick inserted in center comes out
clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire
racks.
Frost as desired.
White cupcakes:
Spoon batter into paper-lined muffin pans, filling each cup two-thirds full.
Bake
at 350 degrees f for 20 minutes. Remove from pans, and let cool on wire racks.
Frost
as desired.
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