ALMOND - GLAZED PICNIC CAKE

Perfect for picnics is this easy sponge cake with a broiled almond topping.
Carry it in the springform pan in which it baked. It is good with fresh fruits
such as sweet cherries, strawberries or peaches. For 1 cake, 6 to 8 servings,
you will need: 2 eggs
1 c. sugar
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. baking powder
Dash of salt
1/2 c. milk
2 tbsp. butter or margarine
Almond Topping (recipe follows)
--ALMOND TOPPING:--
In a small pan, mix: 1/4 c. butter or margarine
1/4 c. sugar
1/2 c. sliced almonds
2 tsp. flour
2 tbsp. milk
Bring mixture to boiling, stirring. Spread warm over cake. CAKE: Beat eggs
and sugar until thick and pale. Beat in vanilla. Mix flour, baking powder and
salt. Add to egg mixture and mix to blend. Scald milk in small saucepan. Add
butter, stirring until melted. Add milk mixture to flour mixture, mixing just
enough to blend. Pour batter into a greased 8 inch springform pan. Bake at 350
degrees until top of cake is well browned and cake tests done when a wooden pick
is inserted at center, about 35 minutes. Spread lightly and evenly with Almond
Topping. Place about 6 inches below broiler until and broil until topping
bubbles and browns, 3 to 5 minutes. Let cake cool on a wire rack about 5
minutes. Then loosen edge and remove pan sides.