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1
Combine topping ingredients in a small bowl and set aside.
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2
Preheat oven to 350 degrees.
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3
Butter two 9-in layer cake pans; dust lightly with flour.
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4
Cream butter or margerine with 1/2 c sugar in a medium mixing bowl.
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5
Blend egg yolks, milk, and 1 t vanilla.
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6
Sift flour with baking powder & salt.
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7
In a separate large mixing bowl, beat egg whites until foamy.
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8
Gradually add 3/4 c sugar, 1 T at a time, beating after each addition.
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9
Continue beating until meringue holds stiff peaks.
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10
Set aside.
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11
Assemble cake batter by adding egg yolk mixture and flour mixture alternately to creamed mixture.
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12
Divide in two equal parts and spread in two prepared cake pans.
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13
Divide meringue and spread on unbaked batter in both pans.
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14
Sprinkle evenly with cinnamon-sugar topping.
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15
Bake 20-25 minutes, until meringue is set and cake layers are done.
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16
Remove from oven and cool thoroughly on wire racks.
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17
Run spatula around inside of pans and remove cake layers, keeping meringue side up.
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18
Just before serving, place one layer on serving plate, with meringue side up.
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19
Spread with filling made by mixing mayo, sour cream, 2 T sugar, and 1 t vanilla.
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20
Top with other layer, meringue side up.
