Preheat the oven to 350 degrees.
Combine cake flour, baking powder, salt and 1 cup sugar in a mixing bowl and mix well.
Add in oil and 3/4 cup milk. Beat together. (It will be really stiff)
Combine egg yolks, 1/4 cup milk and vanilla and mix well. Add into flour mixture and beat until smooth.
In another bowl, beat up your 5 egg whites until stiff and slowly add 1/2 cup sugar and beat until it turns to a stiff meringue. Then fold the cake flour into the egg whites, folding just until combined.
Pour into a 9x13 cake pan and Bake in your preheated oven until the top is golden brown or a toothpick in the middle comes out clean, about 23-27 minutes.
Open your jar of butterscotch topping and heat it up in the microwave for about 1 minute. Just until it is a little runny.
As soon as your cake comes out of the oven, take a table knife and stab holes all around in cake. Then slowly pour the butterscotch topping over the cake, taking care to cover the whole thing.
Then take a table knife around the edges of the pan, carefully pulling the cake away from the edge to let the butterscotch run down the sides, saving approx. 3 tablespoons.
Put cake in the fridge to cool.
Cut your vanilla bean in half the long way and taking a sharp knife scrap out the insides of the bean and put into the whipping cream.
Then whip the cream, adding in the icing sugar at the end of whipping.
Spread chopped almonds over the top of the cake. Then spread whipped cream over top.
Pour last of the butterscotch over the top. Enjoy.