1 c. flour
1 tsp. baking powder
1/2 c. shortening
1 1/4 c. sugar (1/2 c. & 3/4 c.)
4 eggs, separated
1 tsp. vanilla
3 tbsp. milk
1/2 c. sliced almonds
1 tbsp. sugar
1/2 tsp. sugar

Cream shortening with 1/2 cup sugar until fluffy. Add well beaten egg yolks, vanilla, milk and dry ingredients. Spread mixture in 2 greased 9 inch layer pans. Beat egg whites until stiff, add 3/4 cup sugar gradually and beat until eggs hold a sharp peak. Spread over unbaked mixture in both pans. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 30 minutes.

CUSTARD FILLING:

3 tbsp. flour
1/3 c. sugar
1 c. milk
1 egg

Cook over boiling water, stir until thick. Add 1 tablespoon butter and 1 teaspoon vanilla. Cook, spread between the cake layers.