ITALIAN CREAM FILLED SPONGE CAKE

SMALL:

6 eggs
1 c. sugar
1 c. flour (Soft-as-Silk)
1 tsp. baking powder

LARGE:

8 eggs
1 1/2 c. sugar
1 1/2 c. flour (Soft-as-Silk)
1 1/2 tsp. baking powder

Separate egg whites from egg yolks. Place egg whites in separate large mixing bowl and set aside. Put egg yolks in a separate large mixing bowl. Add sugar and beat until frothy. Fold in sifted flour and baking powder to egg yolk and sugar mixture. Beat egg whites until stiff and fold into flour mixture. Pour into an ungreased 9"x13" pan or tube pan. Bake at 350 degrees for 30 to 35 minutes. Cool on wire rack. Remove from pan. Top cooled 9"x13" cake with Cream Filling. Top cooled tube pan cake and fill middle of cake with Cream Filling.

ITALIAN CREAM FILLING:

1 pt. milk
3 eggs
1/2 c. sugar
1/2 c. flour
Almond & vanilla extract
1 lump butter

Beat eggs, sugar, milk and flour. Cook over flame on the stove until thick, stirring constantly. Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract. Beat until smooth. Your pudding will be lumpy, so beat!