8 eggs
2 c. sugar
8 tbsp. cold water
2 c. flour
1/4 tsp. salt
2 tsp. baking powder
1 tsp. vanilla

Beat egg yolks until thick, add sugar, water, flour, baking powder and salt and vanilla. Then fold in stiffly beaten egg whites. Bake in 2 greased layer cake pans at 350 degrees for 40 minutes. Cool.

Split through each layer. Put a custard filling on first and third layer, red raspberry preserves on second layer and top with whipped cream.