Recipe: Rec: Sally's Fridigaire Cake

This is a recipe I my mother-in-law gave me when we were married 20 years ago. It is a family favorite, and the cake that she makes for my father-in-law every year for his birthday. Sally calls it Fridigaire Cake because the recipe was in the manual that came with her first refrigerator, a Fridigaire, when they first set up housekeeping 56 years ago. It is great with her 7 minute frosting, which follows this recipe.

Sally's Fridigaire Cake
3 cups flour
4 tsp. baking powder
1 tsp. salt
1 cup shortening
2 cups sugar
4 egg yolks
1 cup sweet milk
2 tsp. vanilla
4 stiffly beaten egg whites
Sift together the flour, baking powder and salt. In a mixing bowl, cream the sugar and the shortening. Add the egg yolks and beat well. Add the flour mixture alternately with the milk. Add vanilla. Fold in the stiffly beaten egg whites. Pour into three round cake pans that have been greased, and have a circle of waxed paper fitted into the bottom of each pan. Bake at 375 for 25-30 minutes until a toothpick tests clean. Frost with seven minute frosting.
Seven Minute Frosting
1 and 1/2 cups sugar
2 egg whites
5 tablespoons water
1 and 1/2 tsp. light corn syrup
1 tsp. vanilla, or half vanilla and half almond extract
Combine in upper part of double boiler all ingredients except the vanilla. Blend thoroughly with beater. Place over boiling water and continue beating until frosting stands in peaks, approximately 7 minutes. Remove from heat, add vanilla, beat again until frosting forms swirls and ridges. Frost cake. Can sprinkle coconut or nuts over top after it is frosted. Do not add other ingredients to the frosting or it will turn to liquid and not thicken when beaten. Use a deep boiler and sturdy beaters, keep the water boiling steadily. Must beat constantly with no rests, phone calls or other "emergencies". Never fails if you follow the recipe!
Enjoy!