6 egg yolks
1 c. sugar
1/2 c. boiling water
1 1/2 c. cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Beat egg yolks until very light and lemon colored. Add sugar to eggs. Add remaining ingredients. Line two 8 inch cake pans with circles of waxed paper. Bake at 350 degrees for 30-35 minutes. Let cakes cool. Slice layer in half to make 4 layers and fill with custard.

CUSTARD:

2 tbsp. butter
1/4 c. cornstarch
3/4 c. sugar
1/2 tsp. salt
2 c. milk
2 egg yolks, slightly beaten
1 tsp. vanilla

Melt butter. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.