Heat oven to 350 degress.
Grease and flour baking pan, 13x9x2", or 2 round layer pans, 8 or 9x1 1/2".
Measure flour, sugar, baking powder, salt, shortening, 2/3 cup of the milk , and the vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping bowl occassionally. Add remaining milk and the egg whites; beat 2 minutes high speed, scraping bowl occasionally. Pour into pan(s).
Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
If desired, frost with White Mountain Frosting or Chocolate Frosting.
*Do not use self-rising flour in this recipe.
Note: For cupcakes, pour batter into paper-lined muffin cups, filling each 1/2 full. Bake 20 minutes.
Dozen Variations Filbert Nut Cake:
Add 1 cup ground filberts or hazlenuts to ingredients in mixer bowl. Bake cake in layers.
Fill layers and frost cake with Maple frosting:
In large bowl, combine 2/3 cup soft butter, 2 egg whites, 2 tbsp maple syrup and 4 cups (1 lb) confectioner's sugar. Beat until frosting is smooth and of spreading consistency.
Lady Baltimore Cake:
Bake cake in layers. Prepare White Mountain Frosting.
for filling:
Mix 1 cup of the frosting, 1/2 cup finely chopped walnuts, 1/3 cup cut-up raisins and 1/3 cup figs, cut into strips.
Fill layers with half the filling; spread remainder over top of cake. Frost side and top of cake with remaining frosting.
Lemon-Filled White Cake:
Spread oblong cake or fill layers with Clear Lemon Filling and frost with White Mountain Frosting. If desired sprinkle frosted cake with about 1 cup flaked or shredded coconut.
