A dry butterless cake, good with stewed fruit or custard, cut into halves and filled with jam, whipped cream or butter cream.

4 eggs, separated
3/4 c. sugar
1/3 c. ground almonds
1 1/2 tsp. vanilla flavoring or liqueur flavoring or 1 tbsp. brandy

Preheat oven to 350 degrees F.

Beat the egg yolks with sugar for 5 minutes or until mixture is very thick and light. This is best done with an electric beater, the longer the beating the better the cake. Stir in the almonds and the flavoring. Sift together flour and cornstarch and beat the mixture into the egg batter gradually, beating well after each addition. Beat the egg whites until very stiff. Stir 1/4 of the egg whites into the batter and gently fold in the rest. Turn the batter into a well buttered and floured 9x9x2 inch cake pan. Bake 45 to 55 minutes or until the edges of the cake shrink away from the side of the pan.

Cool in pan for 10 minutes. Turn the cake out onto a rack. Reverse the cake so that it will cook right side up. Top may be sprinkled with sifted confectioners sugar or masked with whipped cream or the cake, cut into halves may be filled and frosted with butter cream and decorated with halves of toasted almonds and glace cherries.

BUTTER CREAM:

1 c. sweet butter
1 1/2 c. super fine sugar
4 egg yolks
3 tbsp. strong coffee
1/2 tsp. vanilla (optional)

Use an electric beater. Beat the butter until it is soft and light. Gradually beat in the sugar 2 tablespoons at a time; add egg yolks one at a time, beating well after each addition. Add the coffee and vanilla, beat well. Chill until firm but still easy to spread and fill and frost cake.