11 egg whites
1/4 tsp. salt
1 tsp. cream of tartar
1 1/2 c. sugar
1 tsp. vanilla
1 c. cake flour
6 egg yolks

Add salt to egg whites and whip until frothy. Add cream of tartar. Beat until stiff but not dry. Add sugar gradually beating constantly. Add vanilla. Fold in sifted flour mixing only until flour has disappeared. Lastly fold in the well beaten egg yolks, beaten until thick and lemon colored. Bake in 10 inch angelfood pan for 1 hour at 325 degrees. Cool cake then remove from pan. Cut cake thru center to make two layers. Place one layer cut side up and cover with filling. Chill in refrigerator overnight. Store in slices. Cake may be garnished with whole fresh strawberries.

FILLING:

6 egg yolks
1 c. sugar
1 tbsp. flour
1 1/2 c. milk
1 tbsp. plain gelatin (1 env.)
1/4 c. cold water
1/2 pt. whipping cream
1/2 tsp. almond flavoring
1 tsp. vanilla

Beat egg yolks until light and fluffy. Blend with the milk and add to the combined flour and sugar. Cook on medium or low heat until slightly thickened. Remove from heat and stir in gelatin that has been softened in the cold water. When gelatin is thoroughly dissolved, chill mixture until set. Fold in whipping cream, nutmeats and flavoring. If desired the amount of whipping cream may be doubled to make 1 pint.