Heat oven to 350 F. Grease and flour 2 layer pans, 8 or 9 X 1 1/2 inches or an oblong pan 13 X 9 1/2 X 2 inches. Sift together flour, sugar, baking powder, and salt. Add shortening, milk, and flavoring. Beat 2 minutes, medium speed, on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping bowl frequently. Pour into prepared pans. Bake 8 inch layers 35-40 minutes, 9 inch layers 30-35 minutes, oblong 45-50 minutes or until cake tests done. Cool. Fill with Cream Filling and finish with White Mountain Frosting.

Cream Filling: Mix sugar, cornstarch, salt in saucepan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Stir at least 1/2 of hot mixture into egg yolk. Blend into remaining mixture. Boil 1 minute more. Remove from heat. Blend in butter and vanilla. Cool, stirring occasionally.

White Mountain Frosting: Mix sugar, water, corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 F or until syrup spins a 6-8 inch thread. Just before syrup is ready, beat egg whites till stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make pretty swirls with spatula. Makes frosting for 2 8 or 9" layers or 13 X 9 inch oblong.