Worlds Best Cake

Directions

1. 1
   Preheat the oven to 350F, with a rack in the middle position.
2. 2
   Line an 8-x-12-inch baking pan with parchment paper.
3. 3
   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.
4. 4
   Add the flour and baking powder and mix well on low speed.
5. 5
   Mix in the egg yolks and milk.
6. 6
   Scrape the batter into the baking pan.
7. 7
   In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks.
8. 8
   Spread on top of the cake layer.
9. 9
   Sprinkle with the almond slices.
10. 10
    Bake for 30 minutes, or until the meringue is golden brown and puffed.
11. 11
    Cool on a wire rack in the pan.
12. 12
    Transfer to a cutting board.
13. 13
    When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds.
14. 14
    Discard the vanilla pod.
15. 15
    Beat to soft peaks with an electric mixer, about 3 minutes.
16. 16
    Cut the cake in half crosswise with a serrated knife.
17. 17
    Place one half of the cake on a serving tray and cover with the cream.
18. 18
    Place the other half, meringue side up, on top.
19. 19
    Let the cake sit for 1 hour in the fridge before serving.