1. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed paper. Mix flour and baking powder; reserve.

2. Beat eggs and sugar in large bowl on high speed about 3 minutes or until thick and lemony. Beat in milk and vanilla on low speed.

Beat in flour mixture; stir in butter carefully. Pour into pan.

3. Bake about 25 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan and cool completely. Prepare Sherry Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake into serving pieces; split each piece in half horizon- tally. Place bottom half on serving plate; top with 3 tablespoons custard sauce. Cover with other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped cream and almonds.

====================================================================== Sherry Custard Sauce

2 eggs 2 egg yolks 1/3 cup sugar dash of salt 2 1/2 c milk 2 T sherry

Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk gradually. Cook over medium-low heat, stirring constantly, just to boiling. Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover and refrigerate at least 2 hours but no more than 24 hours.