| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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