Ice Cream Cake - cooking recipe

Ingredients

1 1/2 c. sugar
1/2 c. shortening
1 c. water
4 egg whites
2 1/2 c. Swans Down cake flour
1/8 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. vanilla
2 2/3 c. sifted Swans Down cake flour
2 1/4 tsp. baking powder
1/2 c. butter or Crisco (or use half and half)
1 1/3 c. sugar
2/3 c. milk
1/3 c. water
1/2 tsp. vanilla
1/4 tsp. almond extract (optional; if not used, increase vanilla)
3 egg whites
2 c. sifted Swans Down cake flour
2 tsp. Calumet baking powder
1/2 c. butter or other shortening
1 c. sugar
3 egg yolks, beaten until thick and lemon colored
3/4 c. milk
1 tsp. vanilla or 1/2 tsp. lemon extract

Preparation

Sift flour once.
Measure.
Add baking powder.
Sift 3 times. Cream butter.
Add sugar gradually and cream.
Add egg yolks.
Add flour alternately with milk, a small amount at a time.
Beat after each addition.