9-inch two-layer cake
- 1/2 cup C&H® Granulated Sugar
- 1/2 cup shortening
- 4 egg yolks
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 1 pinch salt
- 1 pinch cream of tartar
- 3/4 cup C&H® Granulated Sugar
- 1/2 cup almonds, sliced and toasted
- 2 tablespoons C&H® Granulated Sugar
- 1/2 teaspoon cinnamon
- heavy whipping cream, sweetened, for garnish
- fresh or frozen fruit, sliced (and thawed, if frozen)
Preheat oven to 350°F. Grease two 9-inch round cake pans.
In a medium bowl, cream sugar and shortening. Add egg yolks, one at a time, beating well after each addition. Stir in milk and vanilla.
In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture and beat until smooth.
Divide batter evenly between cake pans.
In a medium bowl, beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in 3/4 cup sugar, 1 tablespoon at a time, until stiff and glossy peaks form.
Divide meringue between pans, spreading over batter. Sprinkle with almonds, sugar and cinnamon. Bake 30 minutes. Cool a few minutes, then carefully remove cakes from pans and cool on rack.
Place one layer of cake on serving plate, meringue side up. Spread with whipped cream and fruit. Top with remaining layer, meringue side up. Garnish with more cream and fruit.