Danish Layer Cake

• 6 eggs
• 1 c. sugar
• 1 tsp. vanilla
• 1/4 tsp. salt
• 2/3 c. flour
• 2 Tbsp. cornstarch
• 1 tsp. baking powder
• 2 cans vanilla pudding
• jam or jelly

1. Beat egg whites with 1/2 cup sugar until stiff, adding sugar a little at a time while beating.
2. Beat egg yolks until stiff, adding 1/2 cup sugar a little at a time.
3. Fold vanilla into egg whites.
4. Sift flour, baking powder and salt; fold into egg mixture.
5. Pour into two 8 x 8-inch pans.
6. (Do not grease.)
7. Bake at 350u0b0 for 20 minutes.
8. When cold, slice each layer so you will have 4 layers.
9. Put pudding between 2 layers and jam on one.
10. Then put pudding over all of the cake.
11. This can be done the day before.
12. Keep in refrigerator.
13. When ready to serve, cover with whipped cream.
14. (Use thread or sharp knife to divide layers.)

eggs, sugar, vanilla, salt, flour, cornstarch, baking powder, vanilla pudding

Taken from www.cookbooks.com/Recipe-Details.aspx?id=169333 (may not work)