Consists of two layers of cake with pastry cream spread between - like jelly cake - and either powdered sugar or plain icing on top. For the cake take

1 cup sugar - 8 ounces. 5 eggs.

1/2 cup butter - 4 ounces.

1/2 cup water - large measure.

2 teaspoons baking powder.

3 cups flour.

Put the sugar, eggs and water into a pan and beat them together a minute or two. Have the butter melted and stir it in, then the powder and flour. Beat all well together. Bake thinly spread on jelly cake pans or on a large baking pan to cut in squares. There are cheaper mixtures that can be used for the same purpose but this if well made with sufficient powder rises very light and makes a large amount. Spread the same pastry cream between that is directed for cream puffs.

Cost of material - cake 26, pastry cream 13 39 cents.