Dainty pink frosting around cake on rim of plate adds charm
2¾c. sifted cake flour
4tsp. baking powder
4egg whites, unbeaten
½tsp. almond extract
Grease or line bottoms of cake pans with waxed paper. (We used a 4-tier round cake pan set. Pans measure about 9", 7", 5" and 3" in diameter.
Sift together flour, baking powder, salt and sugar.
Add shortening and 1 c. of the milk. Mix at low speed until flour is dampened. Beat 2 minutes at low speed of mixer or 300 strokes by hand.
Add egg whites, remaining milk and flavorings; beat 1 minute or 150 strokes by hand. Pour into pans, filling ½ to ⅔ full. It takes about half the batter to fill the 9" and the 3" pans, remaining batter to fill the 7" and the 5" pans.
Bake in moderate oven (350°) about 20 minutes for 2 small cakes, 30 minutes for larger cakes. Cool cakes on racks 5 minutes. Loosen from sides of pan, turn out on rack, remove paper. Turn right side up to cool.