Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Heat oven to 365° F. Line two 8" layer pans on bottom with waxed paper; grease paper. Sift together 3 times first 3 ingredients. With back of spoon, work shortening until creamy. Slowly add sugar, continuing to work until light and creamy. Beat egg yolks until thick and lemon-colored. Add to shortening mixture and beat. Add flour mixture alternately with milk, in thirds, beating smooth after each addition. Stir in vanilla. Beat whites until they form moist peaks. Turn whites onto cake batter, fold mixtures together until gently but well blended.
Pour batter into pans. Bake in oven of 375° F. 25 to 30 minutes or until
done. Cool on wire rack 10 to 15 minutes before removing from pan. Then remove paper and
frost.
Note: The listing of two different oven temperatures was an error in the original recipe.