1/2 cup shortening

1/2 cup sugar

1/8 teaspoon salt

4 egg yolks, beaten light

1 teaspoon vanilla

3 tablespoons milk

1 cup sifted cake flour

1 teaspoon baking powder

4 egg whites

3/4 cup sugar

1/2 cup sliced blanched almonds 1 tablespoon sugar 1/2 teaspoon cinnamon

Cream shortening; beat in sugar and salt, then egg yolks, vanilla, milk and flour (sifted with baking powder). Spread mixture in 2 round greased cake pans. Beat egg whites until very light, add 3/4 cup sugar gradually and spread on the unbaked mixture in both pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon and bake in a moderate oven (350°F.) about 30 minutes. Let cool and put together with cream filling. Makes 1 (9-inch) 2 layer cake.

Cream Filling -

1/3 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 egg yolks

2 tablespoons butter

2 cups milk, scalded

1 teaspoon vanilla

Combine sugar, cornstarch, salt and egg yolks; beat thoroughly. Add butter and enough milk to make a smooth paste. Add paste to remaining hot milk and cook over boiling water, stirring constantly until mixture is thickened. Cool and add vanilla. If desired add 1/2 cup chopped nut meats.