|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Caramel syrup||1⁄4 Cup (4 tbs)|
|All purpose flour||6 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Chopped almonds||1⁄3 Cup (5.33 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
Beat egg yolks until thick.
Beat in 1/4 cup sugar and syrup.
Sift flour, baking powder, and salt, and stir in.
Beat egg whites until foamy; add cream of tartar.
Beat until whites begin to hold their shape.
Gradually add remaining sugar and beat until stiff but not dry.
Fold into first mixture.
Pour into ungreased 9-inch layer-cake pan and bake in preheated moderate oven (350°F.) for about 25 minutes.
Remove from pan and let cool; top with whipped cream.