1 recipe Spongecake
Cream Filling
Custard Sauce
1/2 c. light rum
9 tbsp. raspberry jam
1/2 c. heavy cream, whipped
Toasted almonds

Make Spongecake, Cream Filling and Custard Sauce as directed. Split cake layers to make four.

Sprinkle layers evenly with rum. Spread three layers with raspberry jam, using 3 tablespoons of jam for each layer.

In large serving bowl, put layers together, with cream filling on three layers using about a cup of each.

Pour Custard Sauce over top. With pastry bag filled with whipped cream, using a number 6 decorating tip, pipe rosettes over top of cake. Insert toasted almonds in whipped cream. Refrigerate until serving time several hours or overnight. Makes 12 servings.

SPONGECAKE:

4 eggs
1 c. cake flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla extract
1 tsp. lemon juice

Separate eggs. Let the egg whites warm to room temperature for 1 hour. Preheat oven to 350 degrees.

Sift baking powder, salt, and flour. Add cream of tartar to egg whites. With electric mixer beat whites until foamy. Gradually beat in 1/2 cup sugar, continue beating until stiff glossy peaks form. Beat egg yolks until thick and lemon colored, gradually beat in rest of sugar. Beat until thick and light, 2 minutes.

In measuring cup, combine 1/4 cup water, vanilla, and lemon juice. At low speed, blend flour mix 1/3 at a time into egg yolk mix, alternately with water. Fold into egg white mix.

Pour batter into 2 ungreased 8 inch layer cake pans. Bake 25-30 minutes or until cake springs back when lightly pressed. Invert pans, setting rims on two other pans. Cool 1 1/2 hours. Loosen around edge. Tap inverted pan. MAKE SURE TO SIFT FLOUR BEFORE MEASURING.

CUSTARD SAUCE:

1/2 c. sugar
1 tbsp. cornstarch
2 c. milk
1/2 tsp. grated lemon peel
2 egg yolks, slightly beaten
1/4 tsp. vanilla
2 tbsp. light rum

In saucepan, combine sugar and cornstarch. Gradually add milk, stirring constantly. Add the lemon peel. Bring to boiling, stirring constantly, boil 1 minute. Stir a little of the mix into egg yolks. Return to saucepan, stirring. Bring to a boil then remove from the heat. Refrigerate, covered, until well chilled, 3 hours. Stir in rum.