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Preheat oven to 350*
Cream shortening and sugar until light. Add vanilla and mix well
Sift together sifted flour, baking powder and salt; add the flour mixture to the shortening and sugar all at one time mixing by hand until combined. Add the milk and mix by hand just until combined. Gently fold in egg whites. Bake in two 8 in or 9 in round cake pans sprayed with Pam or greased and lightly floured. Bake 45-55 minutes or until done. A toothpick should come out clean. Cool 5 minutes remove from pans cool thoroughly and frost.
Can easily be doubled or tripled and works well.
The cakes will rise when in the oven and will settle once removed from the oven. At first, I thought they were not done but after allowing them to cool, I cut into one and it was cooked completely. I also covered the cake with aluminum foil for the last 20 minutes to prevent over browning and rotated the cake in the oven. I leveled the cakes before icing.
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