Ingredients Jump to Instructions ↓

  1. 1 c Cake Flour

  2. 2 1/2 ts Baking Powder

  3. 1/4 ts Salt

  4. 1/4 c Butter

  5. 1 1/4 c Sugar

  6. 1/2 ts Vanilla

  7. 4 Eggs, Separated

  8. 1/3 c Half & Half

  9. 3/4 c Almonds, Blanched

  10. 1 Lemon Filling (See Recipe)

Instructions Jump to Ingredients ↑

  1. Sift flour, measure and then resift three times with baking powder and salt.

  2. Cream butter and gradually add 1/2 cup of sugar, creaming until smooth and fluffy.

  3. Add vanilla, then egg yolks one at a time, beating well after each.

  4. Add flour mixture and Half & Half alternately, stirring well after each addition.

  5. Spread batter in two 8" layer pans, bottoms lined with greased thin plain paper.

  6. Bake in 350F oven for 15 minutes.

  7. Meanwhile, beat egg whites until foamy, add remaining 3/4 cup sugar gradually and beat until stiff.

  8. Spread quickly over the 15 minute baked cake, sprinkle sliced almonds on top and return to the oven for 15 more minutes (or until the meringue is richly browned).

  9. Cool thoroughly in pans on cake racks.

  10. Remove from pans carefully.

  11. Place one layer on plate, meringue side down.

  12. Spread with lemon filling, top with remaining layer meringue side up.

  13. Recipe from Meta Givens Modern Encyclopedia of Cooking.


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