This is a simple white cake that comes out easily. A nice touch is to add a little crushed pineapple to the frosting that goes between the layers.
| 2 3/4 | cups | Cake flour | |
| 1 2/3 | cups | Sugar | |
| 2/3 | cup | Shortening | |
| 1 1/3 | cups | Milk | |
| 4 1/2 | tsp | Baking powder | |
| 1 | tsp | Salt | |
| 1 | tsp | Vanilla extract | |
| 5 | Egg whites |
Grease and flour two 9 x 1 1/2 inch round cake pans. Preheat the oven to 350°F.
Beat all the ingredients except the egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally. Add the egg whites and beat on high speed for two minutes. Pour the batter into the pans and level with a spatula.
Bake the cake until a toothpick inserted into the center comes out clean. This will take 35 to 40 minutes, or so. Remove the cake from the oven, and let it cool. When completely cool, remove the cake from the pans to a wire rack.
Frost with buttercream frosting.