1/2 c. Spry
1/2 c. sugar
1/8 tsp. salt
4 egg yolks
1 tsp. vanilla
3 tbsp. milk
1 c. sifted flour
1 tsp. baking powder
4 egg whites
3/4 c. sugar
1/2 c. sliced blanched almonds
1 tbsp. sugar
1/2 tsp. cinnamon

FILLING:

1/3 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 egg yolks
2 tbsp. butter
2 c. scalded milk
1 tsp. vanilla

Cream Spry, gradually add sugar and salt. Cream until fluffy. Add egg yolks, one at a time, beating well. Add milk and vanilla. Sift flour and baking powder. Spread in 2 (8") round layer pans. Beat whites softly, gradually add sugar. Beat until peaks round over gently. Spread batter in pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon. Bake at 350 degrees for 30 minutes. When cool, put together with cream filling.

FILLING: Combine sugar, cornstarch, salt and egg yolks. Beat. Add butter and enough milk to make smooth paste. Add paste to remaining hot milk. Cook over boiling water, stirring until thick. Cool and add vanilla.