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SPONGECAKE:
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1. Preheat the oven to 400°. Spread an 11-by-16-inch jelly-roll pan with 1 tablespoon of the soft butter and line the pan with a 22-inch strip of wax paper, letting the wax paper extend over the narrower ends of the pan.
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2. Similarly spread the wax paper with the remaining soft butter, then sprinkle it with the 2 tablespoons of flour and tip it from side to side to be sure the surface is evenly covered. Knock out any excess flour.
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3. In a large mixing bowl (preferably of unlined copper), beat the egg whites with a large balloon whisk, rotary or electric beater until they form soft peaks.
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4. Gradually beat in the sugar, 1 tablespoon at a time, and continue to beat vigorously until the egg whites form stiff, unwavering peaks. Place the egg yolks in another large mixing bowl and stir them gently for a minute or so; then stir in the vanilla.
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5. With a rubber spatula, mix a heaping tablespoon of the beaten egg whites into the yolks, then pour the mixture over the remaining egg whites in the bowl and sprinkle with the cornstarch and flour.
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6. Fold all of the ingredients together gently, using an under-over motion rather than a rotary motion. When the egg whites are no longer visible, pour the mixture into the already prepared jelly-roll pan and spread it out evenly and gently with a rubber spatula.
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7. Bake for 10 to 12 minutes, or until the cake is a light golden brown. Remove the pan from the oven, loosen the sides of the cake with a metal spatula or knife and, using the ends of the wax paper as handles, lift it out of the pan.
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8. Turn it over onto wax paper to cool and carefully peel off the original wax paper.
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PASTRY CREAM:
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1. While the cake is cooling, prepare the pastry cream. In a 1½ -to 2-quart enameled or stainless-steel saucepan, vigorously beat the ¼ cup flour and ½ cup of the light cream into a smooth paste with a wire whisk.
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2. Then gradually beat in the rest of the cream, salt and sugar. Cook over moderate heat, still beating vigorously, for 1 or 2 minutes, or until the mixture is thick and smooth. Remove from the heat.
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3. In a small bowl combine ¼ cup of the hot sauce with the egg yolks. Then slowly pour this mixture in a thin stream into the pan, whisking constantly.
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4. Cook over low heat for 1 or 2 minutes, stirring all the time, but do not let it boil. Remove from the heat and stir in the vanilla, and then the softened gelatin. Set the pastry cream aside to cool.
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5. When the sponge cake has cooled to room temperature, slice it crosswise into 3equal parts (each measuring 11 by 5 inches). Place 1 layer on a flat serving platter and spread ¼ of the cooled pastry cream over it with a spatula or spoon.
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6. Place the second layer of cake on top and spread with another ¼ of the pastry cream. Top with the remaining cake and spread the top and sides with the remaining pastry cream.
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7. With your fingertips or a piece of wax paper, gently press the sliced almonds into the pastry cream all around and on top of the cake. Chill for at least 2 hours before serving.
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