Categories: Cakes 
      Yield: 9 servings 
  
  1 1/4 c  Cake flour                        1/2 ts Vanilla 
      1 ts Baking powder                     1/4 c  Butter, melted 
      3    Eggs                                     Sherry Custard Sauce 
      1 c  Sugar                             1/2 c  Whipping cream 
    1/2 c  Warm milk                         1/2 c  Toasted slivered almonds 
  
  1.  Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed 
  paper. Mix flour and baking powder; reserve. 
   
  2.  Beat eggs and sugar in large bowl on high speed about 3 minutes or 
  until thick and lemony. Beat in milk and vanilla on low speed. Beat in 
  flour mixture; stir in butter carefully. Pour into pan. 
   
  3.  Bake about 25 minutes or until wooden pick inserted comes out clean. 
  Cool 10 minutes; remove from pan and cool completely. Prepare Sherry 
  Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake 
  into serving pieces; split each piece in half horizon- tally. Place bottom 
  half on serving plate; top with 3 tablespoons custard sauce. Cover with 
  other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped 
  cream and almonds. 
   
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                          Sherry Custard Sauce 
   
  2   eggs                                2   egg yolks 1/3 cup sugar dash of 
  salt 2 1/2 c milk 2 T sherry 
   
  Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk 
  gradually. Cook over medium-low heat,stirring constantly, just to boiling. 
  Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover 
  and refrigerate at least 2 hours but no more than 24 hours.