4 eggs, separated
1 c. sugar
1 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
4 tbsp. lemon juice

Resift flour with baking powder and salt. Beat egg yolks until thick and light (about 10 minutes with electric beater). Blend in sugar gradually and add lemon juice.

Beat egg whites stiff but not dry and mix them into yolk mixture alternately with sifted ingredients. Do this very gently, folding not beating or stirring.

Use a nine inch round cake pan three inches deep. Do not grease. Just sprinkle with flour. Spread in the batter and bake in preheated 325 degrees oven 40 to 60 minutes.

Invert pan on rack while cake cools at least one hour. Then run knife around edge and remove from pan. Split in half crosswise and just before filling with Italian cream, sprinkle both halves lightly with whisky. Cake should be cold at this point.

ITALIAN CREAM FILLING:

8 eggs, separated
1 c. sugar
1 c. flour
1 qt. milk
1 lemon peel

In top of double boiler beat eight egg yolks to mix them. Add sugar, flour, milk. Beat with rotary beater to make smooth. Add the peel of one lemon.

Place the pan over boiling water and stir until thick and smooth. Remove lemon peel and let cream cool. Put generously between layers of the cake, around sides and over the top. Sprinkle the top with walnuts that have been toasted and crushed. Be sure to keep cake in refrigerator.