I found a recipe last night that blew me away. It was in a book that our daughter, Christi sent me that she found in Branson, Missouri and it is most unusual, simple but now, one that I will be making over and over. I had to get up and make it. It makes two layers but it was hard not to eat one whole layer even without frosting (this coming from ms frosting queen) this cake is so light and fluffy , you won’t believe it. The only change I made was using almond extract instead of vanilla extract because I just love almond flavoring. You could even frost this and chop Almond Joys over the top layer after frosting with your favorite frosting!
Whip 1 cup heavy whipping cream until firm. Add 2 eggs,one at a time beating until mixture is light and fluffy. Add 1 cup granulated sugar and beat until mixed well. Add 1 teas vanilla or almond extract. Sift 1 1/2 cups cake flour with 2 teas baking powder and 1/2teas salt. Stir flour mixture into whipped cream mixture until no lumps remain. Pour into 2 8″ or 9″ if you don’t have 8″ lined with wax paper and greased pans. Bake at 375 for 18-20 minutes or until top feels done to the touch. Should not dent when touched.