Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Beat egg yolks well, gradually add sugar. Keep beating until mixture is thick and lemon
colored. Add hot water. Sift cake flour, measure and sift with baking powder and salt. Add
these ingredients to egg-yolk mixture. Beat egg whites until stiff and fold them into
flour-yolk-sugar mixture. Add vanilla. Use two 8-inch layer cake pans. Lightly grease pan
and dust with flour, shaking out excess flour. Fill pans and bake in 350° F. oven
20 minutes. Cool and split the layer cakes into halves, making four layers. Fill with
vanilla custard, filling between layers. The top layer can be left un-iced, and dusted with
powdered sugar, or it can be iced with white boiled frosting.