2 cups sifted cake flour
1 1/4 cups sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup pineapple juice
2 tbsp shortening
1 tsp pure vanilla extract
3 egg whites, unbeaten
Sift cake flour, sugar, baking powder and salt into mixing bowl. Drop in shortening, add 2/3 cups of pineapple juice and vanilla extract. Beat in a mixer at low speed for 2 minutes.
Add egg whites and remaining pineapple juice. Beat for 2 minutes longer.
Bake in 2 square 8″ greased pans at 250° F for 25-30 minutes. Chill layers, split in half, spread cherry almond filling between laters and on top of cake.
Chill in refrigerator for several hours before servining. Cut into 1″ slices.