Grease a 9-inch square pan; line the bottom with waxed paper; grease paper. In a bowl, cream shortening with sugar; stir in syrup. In a separate bowl, sift together dry ingredients.
Add dry ingredients to creamed mixture, alternating with the milk. Fold in beaten egg whites. Turn batter into prepared pan.
Bake in a 350°F oven for 45 to 50 minutes. Turn cake onto rack and remove paper. When cake has cooled, spread top and sides with maple icing (see below) or other white frosting.
MAPLE ICING :
Beat 2 egg whites with pinch of salt until stiff. Boil maple syrup or organic syrup until it spins a thread, about 232°F on a candy thermometer.
Pour slowly over stiffly beaten egg whites, beating constantly with electric hand-held mixer. Continue beating until mixture is stiff and stands in soft peaks.