6 eggs, separated
1 1/2 c. sugar
2 tsp. vanilla extract
2 c. graham cracker crumbs
1 c. finely chopped nuts
1 tsp. baking powder

Line three greased 9 inch round baking pans with waxed paper and grease the paper, set aside. In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside. In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored. Add vanilla; mix well. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. Gradually fold in egg whites. Pour into prepared pans.

Bake at 325°F for 20-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks.

Topping/Filling:

dash salt
1/4 c. orange juice
2 tbsp. water
1 egg, beaten
1/4 c. butter
1 tsp. vanilla extract
2 c. whipping cream
1/4 c. powdered sugar

Combine brown sugar, flour and salt in a saucepan. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir some of the hot mixture into beaten egg; return to the pan, stirring constantly. Cook and stir until nearly boiling; reduce heat. Cook and stir 1-2 minutes longer, do not boil. Remove from the heat; stir in butter and vanilla. Cool completely. In a mixing bowl, beat cream until soft peaks form. Beat in powered sugar until stiff. Place one cake layer on a serving plate. Spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.

Yield: 12 servings.