-------------- SPONGE CAKE	1/8 Tsp Salt
--------------	2 Cup Milk, scalded
2 Eggs, separated	1/2 Tsp Vanilla
1 Cup Sugar	---------------- TRIFLE
6 Tbl Hot water	-----------------
1/4 Tsp Lemon extract	1 Lb Raspberry jam
1 Cup Flour	4 Cup Strawberries
1 1/2 Tsp Baking powder	- washed and hulled
1/4 Tsp Salt	Sugar
------------ BOILED CUSTARD	6 Tbl Sweet sherry
-------------	1 Cup Whipping cream, whipped
3 Eggs	almonds, Slivered
1/4 Cup Sugar

Beat 2 egg yolks until thick and lemon-colored. Add 1/2 cup sugar
gradually and continue beating. Slowly add hot water, then add
remaining 1/2 cup sugar and lemon extract. Beat 2 egg whites until
stiff and fold in. Sift flour with baking powder and 1/4 teaspoon
salt and add. Turn batter into ungreased 9-inch square cake pan and
bake at 350F 25 minutes. Invert pan on rack and let stand until cake
is cold. Loosen with spatula and carefully remove cake from pan.

Meanwhile, to make custard, beat 3 eggs lightly. Add 1/4 cup sugar
and 1/8 teaspoon salt. Add milk, stirring constantly. Cook, stirring,
in top of double boiler over hot, not boiling, water until mixture
coats spoon, about 7 to 10 minutes. Add vanilla and cool.

To assemble trifle, slice cake in halves horizontally. Spread each
half with jam. Cut in 1-inch cubes. Reserve a few strawberries for
garnish and slice remaining. Place 1/3 of berries in 2-quart bowl and
sprinkle lightly with sugar. Top with 1/3 of cake cubes. Sprinkle
with 2 tablespoons sherry, then pour 1/3 of custard over cake.
Continue layering until berries, cake, sherry and custard are used
up. Cover and refrigerate overnight. Before serving, top with whipped
cream and reserved whole berries. Sprinkle with almonds.

(C) 1992 The Los Angeles Times