l/2 teaspoon salt

l cup milk

l teaspoon vanilla extract

Preheat oven to 350 degrees. Spread solid shortening all over bottom and sides of either two 8- or 9- inch round cake pans, dust evenly with flour and tap out excess flour. Alternatively spray pans with Baker's Joy.

Sift together flour, baking powder, and salt. Set aside.

In bowl of electric mixer, beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.

With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla.

In another bowl, with a clean beater, whip the whites until stiff but not dry. Stir about l/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.

Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center toward the edges of the pan so it will rise evenly. Bake in the preheated oven for 30 to 35 minutes, or just until a cake tester inserted in the center of the each layer comes out clean and the cake tops are lightly springy to the touch.

Cool the cakes in their pans on a wire rack for l0 minutes. Top with a wire rack and invert, lift off pans. Completely cool layers on the rack before frosting.

Note: You can use this recipe to make a Basic Yellow Cake - Just prepare the above recipe but use 5 eggs, and do not separate them. Add whole eggs to the butter and sugar mixture instead of egg yolks. Also increase the milk by l/4 cup to l l/4 cups.