1/2 c. butter
1/2 c. sugar
1 tsp. vanilla
4 egg yolks, well beaten
1 c. cake flour
1 tsp. baking powder
1/8 tsp. salt
5 tbsp. milk

TOPPING:

3/4 c. sugar
4 egg whites
1/2 tsp. cinnamon
1 tbsp. sugar

Cream butter and sugar thoroughly; add vanilla. Add egg yolks, beating well. Sift dry ingredients and add alternately with milk. Pour into 2 cake pans lined with waxed paper. Beat egg whites until stiff, fold in sugar, then spread over cake batter. Sprinkle sugar and cinnamon over top. Bake in moderate oven, 350 degrees, for 30 minutes. When cool, spread custard filling between layers. May be served with whipped cream.

CUSTARD FILLING:

1/2 c. sugar
2 tbsp. cornstarch
2 egg yolks, beaten
2 c. scalded milk
Almond flavoring

Blend sugar and cornstarch, add egg yolks. Pour milk on this mixture and cook, stirring constantly until thick. Add flavoring. Cool before putting between layers.