Heat your oven to 350°F (175°C).

In a large mixing bowl, cream the shortening or butter until light and fluffy. Mix in the vanilla.

In a separate large mixing bowl, sift or whisk together the flour, baking powder, and salt.

A third at a time, add the flour mixture and the milk, alternating the ingredients and beating smooth after each addition.

Fold in the egg whites.

Line a 10" cake pan with parchment paper and spray the bottom of sides with nonstick spray.

Pour the batter into the cake pan. Bake the cake for 45 minutes or until golden brown and a toothpick comes out clean when probed into the middle of the cake.

In a medium sauce pan, cook the sugar and water together, stirring with a silicone spatula until the sugar has dissolved.

Cook without stirring the syrup until it reaches 244°degrees. Alternatively, cook the syrup for 7 minutes.

Remove from syrup from the fire and allow it to cool while you are beating the egg whites stiff.

Pour the cooked syrup in a thin stream over the stiff egg whites, beating the mixture constantly until it is thick enough to spread. Mix in the vanilla extract.

Use the Boiled Frosting to ice the White Mountain Cake.