4 eggs, separated
1 c. flour
2 tsp. baking powder
4 tbsp. water
1 c. sugar
1 pkg. instant vanilla pudding
1/2 pt. heavy cream, whipped
1 3/4 c. milk

Beat egg whites with 1/2 cup sugar until very stiff. Set aside. Beat yolks with 1/2 cup sugar and water. Sift flour and baking powder into yolks. Blend. Fold in egg whites. Pour into greased and floured 9" or 10" springform pan. Bake at 350 degrees for 20 to 25 minutes or until cake springs back.

For filling, make pudding. Let set a couple of hours. Fold in whipped cream. A little Grand Marnier may be added if desired.

Cut cake into two layers. Put filling on top of bottom layer. Gently replace top layer. Refrigerate. Sprinkle with powdered sugar before serving.