4 egg whites
1/2 c. sugar
4 egg yolks
1/2 c. sugar
1/4 c. water
1 tsp. vanilla
1 c. cake flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1/4 c. finely chopped almonds
1 (3 1/4 oz.) pkg. vanilla regular pudding and pie mix
1 c. chilled whipping cream

Heat oven to 325 degrees.

Beat egg whites until foamy in small mixer bowl. Gradually beat in 1/2 cup sugar, beat until stiff and glossy.

Beat egg yolks until light in large mixer bowl. Gradually beat in 1/2 cup sugar, the water and vanilla. Add flour, baking powder and salt. Beat 1/2 minute on low speed, then 2 minutes on high speed. Carefully fold small amount of egg yolk mixture into beaten egg whites. Fold egg white mixture into remaining egg yolk mixture.

Pour batter into 2 greased and floured 9 x 1 1/2 inch layer pans. Sprinkle 1 tablespoon sugar and the chopped nuts over top of one of the layers. Bake 30 minutes, cool.

While cake is cooling, prepare vanilla pudding and pie filling according to package directions for pudding. Beat whipping cream in chilled bowl. Split cake layers (with electric knife) and reserve sugared layer for top. Fill 3 layers with vanilla pudding; spread with whipped cream mixture. Top with sugared layer. Refrigerate no longer than 24 hours.

This delicate sponge cake is really very simple. Best of all, it can be made and assembled 24 hours in advance.