This white layer cake and icing make for nice cupcakes if you want a white cupcake. (and sometimes children do get the urge for such strange things and of course, adults eat cupcakes these days too.)

White Layer Cake

2¼ cup cake flour
2¼ teaspoons baking powder
½ teaspoon salt
½ cup shortening
1⅓ cups sugar
¼ teaspoon lemon extract
1 teaspoon vanilla
½ cup egg whites
1 cup milk

Sift flour, measure and resift 3 times with baking powder and salt. Cream shortening until soft and smooth, then add 1 cup of the sugar and blend thoroughly. Add flavorings. Add half the egg whites, unbeaten, and beat vigorously until mixture is light and fluffy. Add flour mixture and milk alternately in 3 or 4 portions, beginning and ending with flour and beating well after each addition. Beat remaining egg whites until stiff, then gradually beat in remaining sugar and fold lightly but thoroughly into the batter. Turn into two 9-inch layer cake pans lined with waxed paper in the bottom and buttered on the sides. Bake in a moderate oven (350° F.) 28-30 minutes or until cake springs back when lightly pressed with finger tips. Cool in pans on cake racks 5 minutes, then turn out on racks to cool right side up. Spread any desired frosting between layers and on top and sides of cake. To make individual cup cakes, fill buttered muffin pans ½  full of batter, or place paper cups in muffin pan and fill ½ full. Bake at same temperature as layers, but about 5 minutes less. 8 to 10 servings.

Thin Butter Icing

2 tablespoons soft butter
1 cup sifted XXXX sugar, packed
1½ tablespoons milk
½ teaspoon vanilla
1 teaspoon white corn syrup

Cream butter until smooth, then add sugar and milk alternately, a little at a time, stirring until smooth after each addition. Stir in vanilla and syrup. When smooth, pour over the cake and let stand until icing forms a glazy crust on top before cutting. Enough for one 8-inch layer. The Modern Family Cookbook