6 egg yolks
6 egg whites
1 1/2 c. sugar
1 tsp. baking powder
1 1/2 tsp. almond flavor
2 tsp. vanilla
1/2 c. water
2 c. graham cracker crumbs
1 c. chopped pecans or walnuts

Preheat oven to 325 degrees. Bake on middle rack 30-35 minutes. Beat until thick and lemon colored. Beat in sugar slowly. Add flavoring and water, beat egg whites until stiff and fold into batter. Fold in crumbs and nuts. Pour into well greased and floured 9-inch pans. Cool.

Use 1 pint whipped cream of top and sides of cake. Refrigerate.

FILLING FOR CAKE:

3 tbsp. sugar
Orange sauce
1 tbsp. flour
1/4 c. water
1 c. brown sugar
1/4 c. butter
1/2 c. orange juice
1 egg, beaten well
2 tsp. vanilla

Blend flour, water until smooth, add sugar, etc. Cook and stir until thickens about 15 minutes. Cool to room temperature. Then top the center of cake with filling.