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1
sift together flour, bp and salt twice.
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2
beat egg whites until foamy.
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3
add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
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4
cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
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5
Add flour mixture alternately with milk, beating after eah addition until smooth.
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6
Add egg whites and beat for one minute until smooth.
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7
Grease pans two nine inch square pans or one 13x9x2.
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8
Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
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9
Cool cake on racks 10 minute.
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10
Loosen from sides of pan turn right side up to cool.
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11
To keep from drying cover or wrap cake as soon as cooled.
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12
Make recipe 5 times to serve 100 guest.
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13
When cake is assembled frost the sides of whole cake.
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14
Start at the top and work toward bottom layers.
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15
Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
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16
Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
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17
Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
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18
Aply a thin glaze to cake before frosting to anchor crumbs.
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19
Make glaze by adding hot water to some of the frosting.
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20
About 1 tbs water to 1 cup frosting.
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21
To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
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22
Tint enough to frost whole cake as it is hard to match colors with another batch.
