Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Cake flour |
| ¼ teaspoon | Baking powder |
| 1 pinch | Salt |
| 2 \N | Eggs |
| ¾ cup | Butter or margarine |
| ½ teaspoon | Vanilla extract |
| 3½ tablespoon | Milk |
| \N \N | Blanched almonds;chopped |
| 1 cup | Pineapple;crushed and drain |
| ½ cup | Whipping cream |
FROM JONI'S KITCHEN 3/97
Preheat oven to 300F. Grease 2 8-inch layer pans. Sift flour, baking powder, and salt together. Beat egg yolks until thick and honey-colored. Gradually beat in ¼ cup sugar. Add well-creamed butter and vanilla; mix well. Beat in flour and milk. Spread mixture evenly between 2 layer pans; chill.Beat egg whites stiffly. Fold in ½ cup sugar; spread on top of each cake. Sprinkle thickly with almonds, pressing them into surface of cakes. Bake for about 50 minutes. Mix whipped cream and drained crushed pineapple together.
When cold, sandwich layers together with a little pineapple and whipped cream mixture. Cover top of cake with remaining pineapple and whipped cream.
Source: 1982 Edition of The Encyclopedia of Creative Cooking.