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1 c. Crisco
2 1/2 c. sugar
4 c. sifted cake flour
5 tsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
1 tsp. vanilla
6 egg whites

Cream shortening in mixer on high for 3 minutes. Add
sugar, 1 tablespoon at a time. Sift flour, salt and baking
powder together. Add alternately with milk to shortening. Add
vanilla. Beat egg whites until they hold moist peaks. Fold
into cake batter and mix thoroughly. Bake in 3 (9-inch) cake
pans for 25 minutes or until done. Use Orange Pineapple
Filling and frost with White Fluffy Icing.

Orange Pineapple Filling:
1/3 c sugar
4 Tbsp. flour
pinch of salt
1/2 c. water
1 Tbsp. lemon juice
1 egg
1 Tbsp. grated orange rind
3 Tbsp. butter
1 small can crushed pineapple,
3/4 c. orange juice
Combine sugar, flour, salt in top of double boiler.
Slowly add water, lemon and orange juice. Mix thoroughly.
Cook over boiling water for 10 minutes, stirring constantly.
Remove from heat, add beaten egg slowly and stir fast with a
spoon. Return to heat and cook 2 minutes longer, then add
grated orange rind and butter and pineapple. Spread between

White Fluff Icing:
1 2/3 c. sugar
1/2 c. water
1/4 tsp. cream of tartar
1/2 c. egg whites
Combine sugar, cream of tartar and water. Cook until it
forms a hard ball. Beat egg whites until stiff, but not dry.
Add syrup a little at a time to whiten on medium speed of
mixer. It will be ready to spread when finished mixing. Add
few drops of vanilla. This will ice a 3 layer white cake.

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