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1
Preheat the oven to 375 degrees F.
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2
Butter 2 (9-inch) cake pans with 1 tablespoon of butter.
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3
Line with parchment paper and butter the paper with 1 tablespoon of butter.
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4
Set aside.
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5
In a large bowl, with a mixer, cream the remaining 1 1/2 sticks of butter with the sugar.
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6
Add the yolks 1 at a time, beating well after the addition of each.
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7
Into a medium bowl, sift the flour, baking powder and salt.
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8
Alternating with the milk, add to the egg mixture, beating.
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9
In a bowl, beat the egg whites until stiff peaks form.
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10
Fold with the vanilla into the batter.
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11
Pour into the prepared cake pans and bake until golden and a tester inserted into the middle comes out clean, about 30 minutes.
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12
Remove from the oven and cool on a wire rack.
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13
Turn out the cakes, remove the paper, and let cool completely.
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14
To ice the cake: Place 1 cake layer on a cake plate or stand.
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15
Spread the icing on top of the layer, spreading out to the edge of the cake.
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16
Top with the second cake layer.
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17
Ice the top and sides of the cake with the icing.
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18
Decorate with toasted, sliced almonds.
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19
Recipe courtesy Toba Garrett
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20
1 cup solid vegetable shortening
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21
1 pound (2 cups) unsalted butter
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22
1 tablespoon fresh lemon juice
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23
1 teaspoon salt
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24
3 pounds confectioners' sugar (10X)
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25
3 tablespoons meringue powder
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26
4 1/2 ounces milk
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27
Cream the shortening and butter together in the bowl of an electric mixer.
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28
Add the lemon juice and salt.
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29
Gradually add the sugar, 1 cup at a time.
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30
Add the meringue powder - the mixture will appear dry.
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31
Add the milk and beat until light and fluffy, about 5 to 8 minutes.
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32
Keep bowl covered with a damp cloth or plastic wrap.
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33
Yield: frosting and filling for 2 (9-inch) cakes
