->White 03 <-

2 3/4 cups sifted flour

3 tsp baking powder

1/2 tsp salt

1 1/2 cups sugar

3/4 cup Crisco

1 tsp vanilla

1/2 tsp almond extract

1 cup milk In a small bowl of electric mixer, let egg whites warm to room

1 hour. Meanwhile, preheat oven to

350 degrees.

Grease and flour two 9-inch layer cake pans. Sift flour with baking

powder and salt, set aside.

At high speed, beat whites until foamy. Gradually beat in 1/2 cup

sugar, beating well after each addition. Beat until soft peaks form

when beater is slowly raised, set aside.

In large bowl of electric mixer, at high speed, cream butter with

rest of sugar and the extracts until light and fluffy. At low speed,

beat in flour mixture (in fourths), alternately with milk (in

thirds), beginning and ending with flour mixture. Beat in egg whites

just until batter is smooth--about 1 minute.

25 to 30 minutes, or until

surface springs back when gently pressed with fingertip. Cool in

pans 10 minutes. Remove from pans, cool thoroughly on wire racks.

Fill and frost as desired.