1 (4 oz.) can walnuts, or 1 c. ground
4 slices firm white bread, toasted
4 eggs, separated
1 c. plus 2 tsp. sugar
1 tsp. baking powder
1/2 tsp. vanilla
1/3 c. fruit preserves
1 c. whipping cream

Preheat oven to 375 degrees. Grease, then line with circles of waxed paper, bottoms of 2 (8 inch) cake pans. Using steel knife in processor, add walnuts to container and process until finely ground. Transfer to large bowl and set aside. Cut toast in quarters, add to container and process until fine, remove and add to walnuts. Process egg yolks in container with 1/2 cup sugar until thick and light in color.

Stir baking powder into nuts and crumbs, pour yolk mixture over and stir until combined. Beat egg whites with mixer until soft peaks form, gradually add 1/2 cup sugar, beating until stiff. Gently fold into cake mixture until thoroughly combined. Turn into pans and bake 20 minutes or until tops of cakes are dry to touch. Cool 5 minutes, remove from pans. Peel off paper and cool on racks. Fill with fruit preserves. Whip heavy cream with 2 teaspoons sugar and vanilla and frost. Chill. Serves 6.