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
From
Yields
1 Servings
