1 c. butter
1 1/2 c. sugar
1 tsp. vanilla
2 1/4 c. cake flour
1 tbsp. baking powder
1 1/3 c. milk
1 c. finely chopped almonds
6 egg whites, stiffly beaten

Cream butter, sugar and vanilla. Sift together cake flour and baking powder 3 times. Add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into 2 greased and floured 9 x 1 1/2 inch round baking pans. Bake at 375°F for 30 minutes. Cool for 10 minutes before removing from the pan.

WHITE FROSTING:

1 c. sugar
1/3 c. water
1/4 tsp. cream of tartar
Dash of salt
2 egg whites
1 tsp. vanilla

Bring to boiling sugar, water, cream of tartar and salt. Boil until sugar dissolves. Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup. Beat until stiff peaks form, about 7 minutes. Beat in vanilla for 1 more minute.