Hi Tomann!
I first tried this cake about 15 years ago for one of my son's birthdays and have been making it for birthdays ever since. It is Bakery quality..a truly wonderful cake. I have made it many times as a 9x13 cake which I like to freeze for a bit,(freezing makes it easy to slice cleanly and makes brushing the crumbs off a breeze), slice in half by taking sharp knife slicing around the perimeter of the cake then slicing through the middle making two thinner 9x13 slabs which I fill with custard and frost with a Mocha Frosting...or lemon filling with a white frosting. I can provide those recipes if you would like, but since you only asked for the cake recipe I assumed you already knew what you wanted to use! I highly recommend slicing any 9x13 cake in half with frosting or filling between layers as I think it is "lighter" to eat that way as opposed to being thick...but this cake is light, fluffy, and delicious!! Best of Luck to you...Would love to hear how you liked it if you try it!!Silver-White Cake

4 egg whites
1 1/2 cups sugar
2 1/4 cups cake flour
1 cup milk
1/2 cup shortening
1 tablespoon double-acting baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat oven to 375F. Grease and flour two 8-inch round cake pans; line pans with parchment paper. ( I have used a 9x13 inch glass pan with no parchment, however I greased and floured it well ).
In small bowl with mixer at high speed, beat egg whites until soft peaks form.
Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time; beat until sugar is dissolved and whites stand in stiff peaks( do not scrape bowl ). Set aside.
In large bowl at low speed, beat 1 cup sugar and remaining ingredients, constantly scraping bowl. At medium speed, beat 3 minutes longer.
At low speed, beat in whites. Pour into pans/pan.
Bake 25 minutes, (9x13 takes a bit longer, I have never timed it sorry, I just check it at 25 minutes and check in aprox. 5 minute intervals until knife inserted in middle comes out clean; it is a very light golden brown color when done.)
Cool completely on rack. ( If you want to freeze cake to prepare as I do, be sure cake is completely cooled before freezing...even freezing it 1-2 hours makes slicing easier! You don't want it rock hard..(unless you have much better knives than I do.. :-) )if it becomes to hard to slice, simply wait a bit cake defrosts quickly! This is an old trick I learned from a lady who worked in a bakery.)
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Let me know if you want the filling and frosting recipes!