Sicilian Cassata--Part 2

1/2 cup sugar,

3 egg yolks &

1 tsp. vanilla in bowl. Using a mixer with a balloon whip, if you have one, whip on high till slightly thickened & lemoncolored, about 34 minutes. Turn mixer to low & continue to mix. Beat

2 egg whites till stiff but not dry, about 23 minutes. Add flour mixture to egg mixture. Mix on medium a few seconds. Increase speed to high & beat another few seconds. Using a rubber spatula, vigorously fold in beaten egg whites. Pour batter into cake pan. Smooth top. Bake till toothpick inserted in center comes out clean, about 25-30 minutes. Remove from oven. Let cake cool in pan about 20 minutes. Invert onto cake rack, then invert onto cake plate. (cake will be right side up now.) Custard: heat milk & cream in saucepan over medium heat. Bring to a boil. While cream is heating, place sugar, eggs, egg yolks & cornstarch in mixing bowl. Beat, using a balloon whip, slightly thickened & lemoncolored, about 4 minutes. When cream is boiling, remove bowl from mixer, then pour boiling cream into beaten eggs & whisk to blend well. Return mixture to saucepan & heat over medium heat. Stir constantly, till mixture reaches temperature of

185, about 3 minutes. Remove from heat. Add

2 tsp. vanilla & whisk