| 1 | Sift flour, baking powder and salt together. |
| 2 | Cream shortening with ?cup sugar until fluffy. |
| 3 | Add well beaten egg yolks, vanilla, milk and sifted dry ingredients. |
| 4 | Spread mixture in 2 greased pans. |
| 5 | Beat egg whites until stiff but not dry, add remaining sugar gradually and beat until eggs hold a sharp peak. |
| 6 | Spread over unbaked mixture in both pans. |
| 7 | Sprinkle with almonds, 1 tablespoon sugar and cinnamon and bake in a 350 degree oven for about 30 minutes. |
| 8 | Cool and spread custard filling between layers. |
| 9 | Makes 2 (9 inch) layers. |
| 10 | Randy rigg the pinnacle club bbs 812-963-9139 |
