Yield: 12 servings
Measure | Ingredient |
---|---|
½ cup | Butter |
½ cup | Sugar |
4 \N | Eggs, separated |
1 teaspoon | Vanilla |
5 tablespoons | Milk |
⅛ teaspoon | Salt |
1 cup | Cake flour |
1 teaspoon | Baking powder |
¾ cup | Sugar |
\N \N | Filling |
1 pack | Custard |
\N \N | Raspberry jam |
\N \N | Or |
\N \N | 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 ¾ cup sugar. Spread on unbaked mixture and sprinkle with 1 T. sugar over top and ½ 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. Submitted By DOROTHY THOMPSON On 10-23-94