Here is page 22 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.
You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith [1], just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.
White Magic Cake
Eight or nine-inch layers (or a loaf cake) can be made from this extra-special four-egg-white cake made by the “cream the shortening, add the sugar” method. You can vary it with the frosting you use.
BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8 or 9-inch round layers or 13x9x2 or 12x8x2-inch cake.
All ingredients should be at room temperature.
Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt
Beat . . . 4 large egg whites (1/2 cup) until stiff but not dry; gradually add
1/3 cup sugar. Continue beating until mixture stands in shiny, heavy points.
Cream . . . 1/2 cup shortening; add gradually
1 cup sugar, creaming well.
Combine . . . 7/8 cup milk (1 cup minus 2 tablespoons) and
1 teaspoon vanilla; add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use low speed.)
Fold . . . in the beaten egg whites, gently but thoroughly.
Pour . . . into two well-greased and lightly floured 8 or 9-inch round layer pans, at least 1 1/4 inches deep.*
Bake . . . in moderate (350° F.) 30 to 35 minutes.
Cool and frost as desired.
*If desired, cake may be baked in 13x9x2 or 12x8x2-inch pan at 350° F. for 35 to 45 minutes.