Ingredients

1 1/4 C. cake flour
1 tsp. baking powder
3 eggs
1 C. sugar
1/2 C. warm milk
1/2 tsp. vanilla
1/4 C. butter, melted
Sherry custard sauce
1/2 C. whipping cream
1/2 C. toasted slivered almonds

Cooking Instructions

Heat oven to 350 degrees. Line bottom of square pan 9 x 9 x 2 inch, with waxed paper. Mix flour and baking powder; reserve. 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. Bake about 25 minutes or until wooden pick inserted comes out clean. Cool for 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 Tbls. custard sauce. Cover with other half; top with 2-3 Tbls. of custard sauce. Garnish with whipped cream and almonds.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)