Called the World's Best Cake it's a yellow cake based topped with a vanilla meringue sprinkled with sliced almonds. The whole thing is baked, then sliced into two sections so it sandwiches a filling of whipped cream.
I had made something similar in the past, with a zabaglione filling, so I was familiar with the technique and resulting cake.
I baked my cake in two 6 inch cake pans, but because I was using short pans, the meringue rose over the top and baked in an unattractive mushroom shape. The cake layers were also too thick to be stacked, so I ended up with two small 6 inch cakes that I covered with whipping cream. Next time I would bake the cake in 8 inch pans, a change that I have reflected in the recipe below.
World's Best Cakerecipe source: Sweet Paul via Bakers Royale
10½ tablespoons (1 stick plus 2 1⁄2 tablespoons) butter, softened
1 2⁄ 3 cups granulated sugar
1 1⁄ 3 cups unbleached all-purpose flour
1 teaspoon baking powder
5 large eggs, separated
1⁄ 3 cup whole milk
1⁄4 cup sliced almonds
1 cup heavy cream
1⁄2 vanilla bean
Heat the oven to 350°F, with a rack in the middle position. Line two 8 inch removable-bottom cake pans with parchment paper.
Beat the butter and 2⁄ 3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes. Add the flour and baking powder and mix well on low speed. Mix in the egg yolks and milk. Evenly divide the batter between the pans.
In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Evenly divide meringue and spread on each cake layer. Sprinkle with the almond slices. Bake for 30 minutes, or until the meringue is golden brown and puffed.
Cool on a wire rack in the pan.
When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes. Spread the cream on top one cake layer and then place the second cake layer on top. Let the cake sit for 1 hour in the fridge before serving.