Short cakes:
1/4 Cup shortening
1/2 Cup sugar
1/2 Teaspoon vanilla
2 Eggs (yolks)
1 Cup Cake flour
1 1/2 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Cup milk
2 Egg whites
1/2 Cup sugar
1/4 Cup blanched almonds
Cream shortening, gradually add 1/2 cup sugar and vanilla, creaming until fluffy. Beat in egg yolks. Sift flour, baking powder, and salt, add with milk to creamy mixture beating after each addition. Pour into pans. Beat egg whites until frothy, gradually add sugar and beat until stiff. Spread over cake batter. Sprinkle with almonds. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes, remove and cool thoroughly. Spread with strawberries and whipped cream.
Appetizers & Beverages ● Soups & Salads ● Main Dishes ● Side Dishes & Vegetables ● Breads ● Desserts
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