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This recipe was uploaded by Kye
Butter and flour a 9-inch cake mold. In an electric mixer, beat sugar and egg yolks until white.
Beat egg whites and cream of tartar until stiff. Fold into egg yolk mixture alternating with flour, cornstarch and vanilla. Fill mold 3/4 full. Sprinkle with sliced almonds.
Bake for 30 minutes or until golden brown. Unmold on a rack.
Ice cake using a butter cream icing.