Grease, and line with wax paper, the bottoms of 2 1/1’4 inch deep by 8 inch, or 2 1 1/4 inch deep by 9 inch layer pans.

Sift flour, baking powder and salt together three times.

In a small bowl with an electric mixer (or in a kitchen aide) beat eggs whites on high until foamy. Gradually add 1/2 cup sugar, beating only until the mixture holds soft peaks. Set aside.

In a large bowl with an electric mixer (or a kitchen aide) mix shortening with 1 cup sugar at medium speed until very light and fluffy – about 2 minutes.

Combine the milk and extracts.

At a lower speed add, alternatively, the flour mixture in fourths, and the milk combination in thirds. Beat just until smooth.

Next, thoroughly beat the egg-white mixture into batter.

Turn batter into prepared pans. Bake for 25 minutes. Test for doneness by inserting a toothpick into the center of the cake; if it comes out clean and dry the cake is done.

Set pan on cake rack for 10 – 15 minutes. Then, with a spatula, loosen cake around edges. Place rack over the top of cake pan; invert pan and rack together; then place rack on table and lift of the pan. Peel off paper. Place second rack lightly on top of cake; invert both racks with cake to turn cake right side up. Finish cooling.

Frost.