Preheat oven to 375 degrees.
Grease and flour two six-inch cake pans, and line six muffin cups with cupcake liners.
Cream shortening and sugar until light and fluffy.
Add vanilla and almond extract, and mix well.
Combine flour, baking powder, and salt. Add to creamed mixture alternating with the milk, beginning and ending with the dry ingredients beating well after each addition.
Beat 2 minutes with electric mixer.
Fold in egg whites.
Pour batter into pans and muffin tin. Bake muffins approximately 20 minutes, or until toothpick comes out clean. Bake cakes an additional 10 minutes, or until toothpick comes out clean.