White Layer Cake
Source: The Good Housekeeping Cook Book, 1942

2 cups sifted cake flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
1 cup granulated sugar
1 cup minus 2 tablespoons milk
1 teaspoon vanilla
3 egg whites
1/4 cup granulated sugar

Heat oven to 375 degrees F. Line two 8-inch layer pans, 1 1/4-inches deep, on bottom with waxed paper; grease paper.

Sift together 3 times, flour, baking power, salt.

With back of spoon, work shortening against sides of mixing bowl until creamy. Slowly add 1 cup sugar, continuing to work until light and creamy. To this, add flour mixture, alternately with milk, in small amounts, beginning and ending with flour, and beating smooth after each addition. Add vanilla.

Beat egg whites with hand or electric beater until they form moist peaks. Add 1/4 cup sugar slowly, beating after each addition until sugar is blended. Beat well into batter with spoon.

Turn into pans. Bake in moderately hot oven of 375 degrees F. Bake 25 minutes, or until done. Cool on wire cake rack 10-15 minutes before removing from pan and removing paper.