Instructions: Preheat oven to 400 degrees. Butter an 8 inch spring form pan, dust with flour and shake out excess.

Whisk together flour, baking powder and 2 tablespoons sugar in bowl. Set aside. Melt butter and reserve.

In another bowl, beat egg whites until they form soft peaks. While beating constantly, gradually add all but 1 tablespoon of remaining sugar, until whites are firm and glossy. Set aside.

In a large bowl, whisk mashed potatoes with melted butter, cream, vanilla and egg yolks until smooth. Stir in reserved flour mixture. Fold in the beaten egg whites. Pour batter into prepared pan and smooth top. Sprinkle evenly with almonds and reserved 1 tablespoon sugar.

Bake for about 20 minutes, rotating pan halfway through, until cake is golden, shrinking from sides of pan a bit and springy to the touch. Cool on rack, remove sides of pan and serve.

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