Ingredients
4   egg yolks
1/3  cup dry or cream sherry
2/3  cup sugar
2/3  cup all-purpose flour
1/4  cup ground toasted almonds
4   egg whites
1/2  teaspoon cream of tartar
1/3  cup sugar
1/2  cup seedless red raspberry or strawberry preserves
1  cup whipping cream
1  tablespoon sugar
1  tablespoon dry or cream sherry
1  cup fresh raspberries and/or blackberries
   Lavender sprig (optional)

Directions
1. Meanwhle, beat egg yolks in a medium mixing bowl with an electric mixer on high speed
about 6 minutes or until yolks are thick and lemon-color. Add the 1/3 cup sherry. Beat on low speed until combined. Gradually add the 2/3 cup sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved and mixture has almost doubled in volume. Fold flour into egg yolk mixture about half at a time. Fold in ground almonds. 

2. Thoroughly wash beaters. Beat egg whites and cream of tartar in a large mixing bowl on medium to high speed until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, about 1 tablespoon at a time, beating on medium to high speed until stiff peaks form (tips stand straight). 

3. Fold about 1 cup of the egg white mixture into the egg yolk mixture. Then fold all of the egg yolk mixture into the remaning egg white mixture. Pour batter into two ungreased 8×1-1/2-inch round baking pans. Bake in a 325 degree F oven about 25 minutes or until the cake tops spring back when lightly touched in the center.
 
4. Invert onto racks ( leave in pans); cool. Remove from pans. 

5. To assemble, place first cake layer on a large serving plate. Spread top with raspberry or strawberry preserves. Top with remaining cake layer. 

6. Combine whipping cream, the 1 tablespoon sugar, and the 1 tablespoon sherry in the chilled bowl. Beat on low speed until soft peaks form. Spread on top and sides of cake. Cover and chill 1 to 2 hours. Just before serving top with berries and, if desired, garnish with a lavender sprig. Makes 12 servings.  

Source:  Better Homes & Gardens