Beat 8 egg whites until frothy; add 1/2 teaspoon cream of tartar, continue beating until it holds points. Add 2 cups sugar very gradually and beat until stiff and glossy. Grease and flour a 9 x 13 inch pan. Place egg white mix in pan and bake for 20 minutes at 275 degrees and 40 minutes at 300 degrees. When you remove this from the oven it will crack and settle as it cools. I generally loosen around the sides and maybe press down a little so it doesn't hang up. When cool, spread with the following filling. LEMON FILLING: Beat 8 egg yolks until real thick. Add 1 cup sugar, 6 tablespoons lemon juice, and grated rind of 1 lemon. Cook this in a double boiler; cool. Add 1 cup of whipped cream to this mixture. Spread on cooled cake. Whip another c. of cream and spread over lemon filling. Sprinkle with chopped nuts and store in the refrigerator. Will keep for several days. |