Peach Gateau

Have a sponge cake baked in a round tin ; cut out a piece from the center, leaving the walls an inch thick on the sides and half an inch thick on the bottom. Pare and slice about two dozen peaches, mix with powdered sugar and with them fill in the open space in the cake. Beat one pint of cream until stiff and half a cupful of powdered sugar and half a teaspoonful of vanilla extract and spread above the peaches. Such are the Boston Cooking School Magazine's instructions accompanying the illustration here reproduced of peach gateau.