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VIENNA TORTE 
6 egg yolks
1/3 c. cold water
1 tsp. vanilla
1 1/3 c. sifted cake flour
1 c. sugar
6 egg whites
2 tsp. baking powder

Beat egg yolks well, add 3/4 cup sugar gradually. Add flour and baking powder alternately with water, add vanilla, fold in beaten egg whites to which 1/4 cup sugar has been added a little at a time. Bake in three 9 inch ungreased pans for 15-20 minutes at 350 degrees. Invert pans.

CUSTARD:

2 c. milk
1/3 c. cornstarch
1/3 c. sugar
1 beaten egg
1 tsp. vanilla

Cook until thick. Beat until cool. Beat 1/2 pound butter, add 1 cup powdered sugar, a little at a time. When custard is cool, add butter mixture. Frost and fill the cake layers with this.
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