Servings: 12

1 cup butter, softened 1 cup butter, softened
1½ cups sugar 1½ cups sugar
2¾ cups cake flour 2¾ cups cake flour
1 tsp baking powder 1 tsp baking powder
1⅓ cup milk 1⅓ cup milk
1 cup blanched almonds, finely chopped in a food processor 1 cup blanched almonds, finely chopped in a food processor
1 teaspoon vanilla extract 1 teaspoon vanilla extract
6 egg whites 6 egg whites
2 tablespoons sliced almonds 2 tablespoons sliced almonds
 
Bertha’s Icing: subheading: Bertha’s Icing:
4 Tbsp flour 4 Tbsp flour
1 cup milk 1 cup milk
1 cup sugar 1 cup sugar
1 cup softened butter 1 cup softened butter
1 tsp vanilla 1 tsp vanilla

Preheat oven to 375° F
In a large bowl, with an electric mixer, beat butter and sugar until creamy.
In a medium bowl, combine flour, baking powder, and salt. Add to butter mixture, alternating with milk, and beat until well combined.
Add almonds and vanilla; mix well.
In a medium bowl, beat egg whites until stiff, then fold into batter. Spoon evenly into 2 greased and lightly floured pans.
Bake 28 to 30 minutes, or until toothpick comes out clean. Let cool 15 minutes, then invert onto wire rack to cool 10 minutes.
For icing: subheading: For icing:
Cook the flour and milk until thick like paste. Cool.
Cream very well the sugar, butter, and vanilla.
Add to flour mixture and beat well until it looks like whipped cream.