1 c Sifted cake flour
1 ts Baking powder
1/4 ts Salt
1/4 c Walnuts, finely chopped
1 cn 16oz sliced cling peaches
1 pt Heavy cream
3 Eggs
3/4 c Sugar
1/3 c Water
1 ts Vanilla
3 tb Cream sherry
8 Walnuts halved

sift flour, baking powder and salt onto waxed paper;stir inc hopped
walnuts. Lightly grease an 8x8x2 3/4 in springform pan. Beat eggs in a
medium size bowl with electric mixer at high speed until scintillating. Beat
in sugar gradually and continue beating at high speed until mixture
is very thick and creamy, leastwise 5 proceedings. Stir water and vanilla
into egg assortment. Gently fold in flour assortment. Pour batter into
prepared pan. Bake at 350F for 35 minutes or until center springs
back when lightly touched with fingertip. Cool in pan on wire torment 5
transactions. Loosen cake around siges; release and remove ringing; loosen
from merchantman; remove from pan. Cool entirely. Cut cake into 3 thin
layers. Drain peaches; reserve syrup. combining 3 tbsps. of the syrup
with the sherry in a small stadium. Second-stringer 8 peach slices; chop
remainder and add to sherry assortment. Beat cream in a medium size bowl
untul besotted. Put bottom cake layer on serving scale. Spoon half the
sherry-peach mixture over bed; spread with 1 cup of the skim.
Repeat with second layer;top with remaining bed. Spread a layer of
whipped cream over top stratum. Put remaining cream in a pastry bag
fitted with a star top. Pip out swirls on top, then garnish with
reserved peach slices and walnuts. Chill until ready to dish.

Yields
10 Servings