PEACHES:

Peel and slice 4 or 5 medium peaches into a bowl, sprinkle with 2 or 3 teaspoons of granulated sugar and 3 tablespoons brandy, cover and let stand in the refrigerate.

SPONGE:

For a finished 7 inch two layer torte. Whip 2 large eggs until they appear "cooked", continue whipping and add 2 ounces granulated sugar, test for graininess. Fold in (by hand) 2 ounces self rising flour; pour into greased and floured 7 inch tin and bake for 15 minutes at 400 degrees. Cool and cut in half horizontally making 2 layers.

WHIPPING CREAM:

Whip 1 pint of heavy cream with 3 heaping teaspoons of 10X sugar until it begins to form peaks. Add slowly 2 tablespoons of brandy and finish whipping.

On a serving dish (flat) lay bottom layer of sponge and drizzly slowly 3 or 4 teaspoons sherry; spread a layer of peach jam over top. Arrange brandied peaches over entire layer and spread with a layer of whipped cream.

Cover with second layer and drizzle with 1 or 2 teaspoons of brandy, cover with whipped cream and arrange several slices of peaches around the edges. Chill well for 2 or 3 hours and serve.

Note: All of the alcohol is optional, this can be made without or with a very small amount.