1/2 c Butter 1 ts Baking powder
1/2 c Sugar 3/4 c Sugar
4 Eggs, separated Filling
1 ts Vanilla 1 pk Custard
5 tb Milk Raspberry jam
1/8 ts Salt Or
1 c Cake flour Stiffly whipped cream
Cream butter, add sugar gradually. Add egg yolks and milk gradually
with flour (sifted with baking powder and salt). Add vanilla. Pour
batter into two 9 inch well-greased baking tins. Beat egg whites
lightly, add 3/4 cup sugar. Spread on unbaked mixture and sprinkle
with 1 T. sugar over top and 1/2 cup chopped nuts. Bake 30 min. 350
degree oven. Let cool 15 minutes then carefully put one layer with
the meringue side down on a plate. Cover with filling and then place
other layer with the meringue side up.
Yields
12 servings
