Old Fashioned Ribbon Cake With Jelly Icing

Directions

1. * Note: The Times Test Kitchen used currant jelly for the filling and icing, but strawberry or possibly raspberry jelly would work as well.
2. Sift flour with baking pwdr and salt. Cream shortening on high speed 1 minute in separate bowl. Add in sugar gradually, creaming on medium-high speed till light and fluffy, 2 min. Add in egg whites 1 at a time, beating well after each addition. Add in flour mix alternately with lowfat milk, beating on medium speed till smooth, 2 to 3 min. Add in lemon extract.
3. Pour half batter into greased 9-inch cake pan. Add in red food coloring to remaining batter and pour into another greased 9-inch cake pan. Bake at 375 degrees till cake springs back when lightly touched in center, 20 to 25 min.
4. Let cakes stand 5 min in pans, then turn cakes out on racks. When cold, split cake layers into halves crosswise. Spread jam/jelly on top surface of 1 white and 2 pink layers. Stack together, alternating layers, starting with pink and ending with white. Frost top and sides with Jelly Icing.
5. For the Jelly Icing: Heat jelly in saucepan over low heat, about 2 min. Add in salt to egg white and beat on high till stiff, 2 min. Pour melted jelly over beaten egg white and beat on high 8 to 10 min, or possibly till frosting is of spreading consistency.
6. This recipe yields 10 to 12 servings.