Two 8-inch layers
2 cups cake flour
1¼ cups sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup softened butter or margarine or shortening
1 cup milk
4 egg whites, unbeaten
1 teaspoon vanilla
¼ teaspoon almond extract, if desired
Mix dry ingredients well. Add fat and half of the milk; beat until creamy. Add remaining milk, egg whites, and flavoring; beat until creamy.
Pour into two 8-inch greased and floured layer cakepans. Bake at 375° F. (moderate oven) 25 to 30 minutes, or until the cake surface springs back when touched lightly. Cool cake for a few minutes before removing from the pans. When cool, frost as desired.
Gingerbread
6 to 9 servings
½ cup shortening
½ cup brown sugar, packed
1 egg
½ cup molasses
1½ cups flour
½ teaspoon salt
¾ teaspoon baking soda
½ teaspoon ginger
½ teaspoon cinnamon
½ cup boiling water
Beat shortening and sugar until creamy. Add egg and molasses; beat well.
Mix dry ingredients thoroughly. Add to molasses mixture alternately with boiling water. Beat after each addition.
Pour batter into a greased 8- by 8- by 2-inch baking pan. Bake at 350° F. (moderate oven) 35 to 40 minutes. Serve warm.