| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 1 | c | Shortening |
| 1 1/2 | c | Sugar |
| 1 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 2 3/4 | c | Cake flour; sifted |
| 1/2 | ts | Salt |
| 4 | ts | Baking powder |
| 1 | c | Milk |
| 4 | Egg whites |
INSTRUCTIONS
Recipe by: Shirley Schwaegerle Preheat oven to 350 Cream shortening til light; gradually add 1 cup sugar and cream til light and fluffy. Add vanilla and almond extracts. Sift dry ingredients and add alternately with milk. Beat egg whites til frothy; add 1/2 cup sugar and beat til stiff and shiny. Fold egg whites into batter. Pour batter into 2 greased and floured 9" cake pans. Bake at 350 for 25 to 30 minutes or cake tests done. Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 11:19:37 -0500 From: LD Goss <ldgoss@METRONET.COM>
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