Silver White Cake

I got this recipe from my mother in law Cheryl Tennant. It is from the 1971 Betty Crocker Cook book.

2 1/4 cups cake flour or 2 cups Gold Medal Flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening(not butter flavored)
1 cup milk
1 teaspoon vanilla
4 egg whites(1/2 cup)

Preheat oven to 350 degrees. Grease and flour baking pan. 13x9 inches, or 2 round layer pans, 8 or 9 inches. Measure flour, sugar, baking powder, salt, shortening, 2/3 cup milk, and vanilla into large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping bowl occasionally. Add remaining milk, and egg whites; beat 2 minutes high speed scraping bowl occasionally. Pour into pan(s). Bake oblong pan 35-40 minutes, layers 30-35 minutes or until toothpick  inserted in the center comes out clean. Cool.

Note: For cup cakes, pour batter into paper lined muffin cups, filling each 1/2 full. Bake 20 minutes. Makes 2 dozen cupcakes.