10 egg yolks

Beat with 1 cup of sugar; mix well. 2 tbsp. cracker meal 10 egg whites, beaten stiff 1 tsp. vanilla

Fold half whites in yolks; add walnuts, a little at a time, after adding all walnuts, fold in rest of whites. Bake in 3 layers, using 9 inch pans for 25 to 30 minutes at 350 degrees.

FILLING:

5 egg yolks, beaten with 3/4 c. sugar
1 tsp. vanilla
6 tbsp. very strong coffee

Boil 3 to 4 tablespoons coffee and 10 to 12 tablespoons of water. Cook and mix 12 to 14 minutes over double boiler (bring water to boil first). Put ice around container; mix while cooling. Add 1/2 pound creamed butter (if too soft, refrigerate). Ice cake. Sprinkle with ground nuts.

To make a Mikado Jelly Roll (half the size of the Mikado Torte), use the following amounts of ingredients:

Beat with 1/2 cup sugar; mix well. 1 tbsp. cracker meal 5 egg whites, beaten stiff 1/2 tsp. vanilla

Follow the Mikado Torte directions, baking for 20 minutes, not 25 to 30 minutes.

FILLING:

4 sm. yolks or 3 lg. yolks, beaten with 1/3 c. sugar
1/2 tsp. vanilla
4 tbsp. coffee

Follow the directions for the Mikado Torte filling, using 1/3 pound creamed butter.