- 4 eggs
- 1/8 tspn cream of tartar
- 1-1/4 cups sugar
- 1/2 cup plus 3 tbspns flour
- 1/4 tspn salt
- 2 cups milk
- 2 tspns vanilla
- Sweetened whipped cream
Preheat oven to 350 degrees. Separate 3 of the eggs. Beat the yolks until they are light and lemon-colored.
In a separate bowl, beat the egg whites until they are foamy. Add the cream of tartar and continue beating until stiff but not dry. Beat in one-half cup of the sugar. Fold the yolks into the whites. Then fold in one-half cup of the flour and half the salt.
Butter and lightly flour the bottom of a 9-inch cake pan. Pour the batter into the pan and bake 35 to 45 minutes. Let cool.
Meanwhile, heat the milk in a saucepan. Beat the remaining egg lightly with the vanilla and remaining sugar, flour, and salt. Stir into milk and cook, stirring, until thickened. Cool and chill.
Split the cake in half, and fill with the custard. Chill. Serve with sweetened whipped cream if desired. Yield: 6 to 10 servings.
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(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)