2 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon LAND O LAKES Butter, softened
1 egg
1 1/3 cups white sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 tablespoon light whipping cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup butter
1 cup crushed ice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Fruit Salad:
1 cup cider vinegar
2 tablespoons honey
1 cup sliced almonds
1 tablespoon vanilla extract
1/2 cup confectioners' sugar for dusting
Sift together the flour, baking powder, butter, egg and sugar. Stir in the cider vinegar, honey, and almonds. Gradually stir in the flour mixture, stirring just until incorporated. Cover and refrigerate overnight.
Harmonize the sponge cake with a spray of water. Beat the egg whites into the flour mixture until foamy. Gradually mix in the confectioners' sugar, then beat in the fruit salad ingredients. Arrange the cake in a large bowl. Divide the sponge mixture into four equal portions, then place them on a large metal roll or serving platter. Brush fruit slices with some of the egg mixture and place on top of each fruit slice. Put the remaining sponge over the top to keep it from drying out. Top off with remaining fruit slices. Refrigerate cake until at room temperature.