1 c Sifted cake flour
1 ts Baking powder
1/8 ts Salt
1/2 c Shortening
1 1/4 c Sugar
4 Eggs, separated
1 ts Vanilla
3 tb Milk
1/2 c Sliced blanched almonds
1 tb Sugar
1/2 ts Cinnamon
Sift flour, baking powder and salt together. Cream shortening with
1/2 cup sugar until fluffy. Add well beaten egg yolks, vanilla, milk
and sifted dry ingredients. Spread mixture in 2 greased pans. Beat
egg whites until stiff but not dry, add remaining sugar gradually and
beat until eggs hold a sharp peak. Spread over unbaked mixture in
both pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon and
bake in a 350 degree oven for about 30 minutes. Cool and spread
Custard Filling between layers. Makes 2 (9 inch) layers. Randy Rigg
The Pinnacle Club BBS 812-963-9139
Yields
1 Servings