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Cream shortening, add sugar and mix well. Beat egg yolks and add to shortening. Add soda and salt to sifted flour and sift two or three times. Alternate buttermilk with flour, adding to the shortening-sugar-egg mixture about three times. Beat and blend well with electric mixer after each addition. Beat egg whites until stiff but not dry and fold them into mixture. Bake at 320 degrees for 1 1/2 to 2 hours in a tube pan or Bundt pan. Cool for 20 minutes on a rack, then remove from pan and cool on rack before storing in a tightly covered cake box. (Sugar can be reduced to 1/2 cups for less sweet cake. Eggs can be increased to 7 for a drier, fluffier texture.)
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