1 1/2 c. sugar
3/4 c. butter (include 1 tbsp. shortening)
2 3/4 c. cake flour
1 c. milk
4 tsp. baking powder
3/4 c. nuts (mix a bit of the flour with the nuts before adding to the batter)
4 egg whites (put 4 tbsp. of the sugar in egg whites just before the beating is finished)

Cream the butter and sugar together. Sift flour and baking powder together, then add flour and milk alternately. Add white of eggs, last gently folding them in. Pour into 2 layer pans and bake in 350 oven until cake breaks from side of pan.

FILLING (between layers):

1 egg yolk
3 tbsp. sugar
Pinch of salt
1 c. cream
1 tbsp. corn starch
1/2 c. chopped nuts

Mix together and stir constantly over fire until it boils and thickens. When cool stir in 1/2 teaspoon vanilla, then spread between layers. Ice cake with 7 minutes white icing with some chopped nuts added.

WHITE ICING:

Mix in saucepan, 1/2 cup sugar, 2 tablespoon water and 1/4 cup light corn syrup. Bring to rolling boil. Remove from fire when a drop from a spoon until it spins a thread. Just before syrup is ready, beat 2 egg whites until stiff. Pour hot syrup very slowly in a thin stream into egg whites. Continue to heat until stiff enough to spread. Blend in 1 teaspoon vanilla, add chopped nuts if desired.