White Wonder Cake

1/2 C. shortening
1-1/3 C. sugar
2-1/4 C. sifted cake flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla extract
4 egg whites
Lemon Filling
Lemon Cream Frosting

Cream shortening; gradually add sugar, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter. Pour batter into 2 greased floured 8-inch round cake pans. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers to racks and let cool completely.
Spread Lemon Filling between layers; spread top and sides with Lemon Cream Frosting. Yields one 2 layer cake.

Lemon Filling:
1/2 C. sugar
1-1/2 Tbsp. cornstarch
dash of salt
1/2 C. cold water
1 egg yolk, slightly beaten
2 Tbsp. lemon juice
1/2 tsp. grated lemon rind
1-1/2 tsp. butter or margarine
Combine sugar, cornstarch and salt in a medium saucepan, stirring well. Add water, egg yolk and lemon juice; cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in lemon rind and butter. Let cool. Yields about 1 cup.

Lemon Cream Frosting:
1/2 C. butter, softened
2-1/2 c. sifted powdered sugar
1 egg yolk
1 Tbsp. whipping cream
1 Tbsp. lemon juice
3 drops yellow food coloring
Cream butter; add remaining ingredients, beating until smooth. Yields enough for one 2 layer cake.

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