Blitz Tortecakes 1 cup sifted cake flour 1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup shortening 1 1/4 cup sugar 4 eggs, separated 1 teaspoon vanilla 3 tablespoon milk 1/2 cup sliced blanched almonds 1 tablespoon sugar 1/2 teaspoon 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 |
