Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Cake flour
1 ts Baking powder
3 Eggs
1 c Sugar
1/2 c Warm milk
1/2 ts Vanilla
1/4 c Butter, melted
Sherry Custard Sauce
1/2 c Whipping cream
1/2 c Toasted slivered almonds

1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with
waxed paper. Mix flour and baking powder; reserve.

2. Beat eggs and sugar in large bowl on high speed about 3 minutes or
until thick and lemony. Beat in milk and vanilla on low speed. Beat in
flour mixture; stir in butter carefully. Pour into pan.

3. Bake about 25 minutes or until wooden pick inserted comes out
clean. Cool 10 minutes; remove from pan and cool completely. Prepare
Sherry Custard Sauce. Beat whipping cream in a chilled bowl until
stiff. Cut cake into serving pieces; split each piece in half
horizon- tally. Place bottom half on serving plate; top with 3
tablespoons custard sauce. Cover with other half; top with 2-3
tablespoons of custard sauce. Garnish with whipped cream and almonds.

======================================================= ==============
Sherry Custard Sauce

2 eggs 2 egg yolks 1/3 cup sugar
dash of salt 2 1/2 c milk 2 T sherry

Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir
in milk gradually. Cook over medium-low heat,stirring constantly,
just to boiling. Remove from heat and stir in sherry. Pour into glass
or plastic bowl. Cover and refrigerate at least 2 hours but no more
than 24 hours.

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