Beat egg whites until stiff, then gradually beat in 1/2 cup sugar until stiff peaks form.

Sift flour, baking powder, and salt together three times.

Cream shortening and 1 cup sugar until blended and fluffy.

Beat in boiling water and vanilla.

Gradually add lowfat milk and cool water alternately with flour mixture, mixing lightly.

Fold in beaten egg whites.

Pour batter into two buttered and floured 9-inch cake pans.

Bake at 375°F (190°C) for 25 minutes.

For the coffee filling, mix flour, cornstarch, and sugar.

Slowly pour very strong coffee over flour mixture, stirring until smooth.

Cook over low heat until thick.

Add egg yolks and cook again until thick and smooth.

Stir in butter and vanilla.

Let the filling cool.

Spread coffee filling between layers of cake.

Frost with confectioners sugar icing, using strong warm coffee for the liquid.