Two Egg Cake

1/2 cup shortening

1 cup granulated sugar

2 eggs -- separated

1/2 teaspoon salt

1 3/4 cups cake flour -- sifted

2 teaspoons baking powder

1/2 cup milk

1/2 teaspoon vanilla

Cream shortening 1 minute at high speed. Add sugar gradually, beating swiftly. Add eggs, unbeaten, one at a time, and beat well. Add sifted dry ingredients alternately with the milk to which the vanilla has been added. Beat well. Pou r batter into a loaf pan 8 x 8 x 2 inches, well greased and lightly floured, or lined with waxed paper. Cut through the batter to break any large air bubbles . Or if preferred, turn into two greased 8-inch layer cake pans or into 2 doze n greased cupcake pans. For a loaf cake, bake for 50-60 minutes at 350 degrees F. A layer cake is baked for 25-30 minutes at 375 degrees F. After removal f rom oven, loosen edges, invert on rack, removing pan and turn right side up. C ool. Frost with any desired frosting.