6 egg whites
2 3/4 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup shortening
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup milk
In a small bowl of electric mixer, let egg whites warm to room
temperature - about 1 hour. Meanwhile, preheat oven to 350ºF. 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. Pour batter into
prepared pans, bake 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.