Sponge cake
Peaches
Strawberry jam
3 eggs
1 pt. milk
2 tbsp. sugar
1 tsp. vanilla
Grand Manyea
Whipped cream
Strawberries
1 c. sherry

Cut cake 1/2; put some peaches and jam in center. Mix juice from peaches with sherry and pour over top and put in refrigerator, covered, for 2 days. Night before using, make custard with eggs, milk, sugar, and vanilla. Cool and pour over top and level. Pour on Grand Manyea. Top with whipped cream and decorate with strawberries.