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1. Grease and flour 1 (14-inch) round cakepan; set
aside.
2. Beat shortening and butter at medium speed with
an electric mixer until creamy; gradually add
sugar, beating until blended. Add eggs, 1 at a
time, beating just until blended.
3. Combine cake flour, baking powder, and salt;
add to butter mixture alternately with milk,
beginning and ending with flour mixture. Beat at
low speed until blended after each addition. Stir
in vanilla.
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4. Beat egg whites at high speed with an electric
mixer until stiff peaks form. Fold into cake
batter. Spoon batter into cakepan.
5. Bake at 325° for 1 hour and 20 minutes or until
a wooden pick inserted in center comes out clean.
Cool cake in pan on a wire rack for 15 minutes;
remove from pan, and let cool completely on wire
rack.
6. Wrap layer in plastic wrap, and freeze 2 hours.
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