Look at all these vintage tresures.
As a matter of fact, next week I will be sharing how to turn this white cake batter into some very different cakes, so stay tuned.
If you have a vintage recipe of your own to share, be sure to use the linky below.
And if you haven't yet entered my latest cookbook giveaway for The Fearless Baker by Chef Emily Luchetti and Stylist Lisa Weiss, be sure to do so today.
1 cup sugar
1/2 cup shortening
4 egg whites
1 teaspoon almond extract
2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
OR 1/4 cup evaporated milk diluted with 1/4 cup water
Cream sugar and shortening. Sift flour, measure, and sift with baking powder and salt. Beat thoroughly. Add extract. Carefully fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F.) about 20 minutes.