1/4 c. all-purpose flour
1/2 tsp. baking powder
2/3 c. sugar
1 c. finely ground walnuts
1/4 tsp. ground cinnamon
1/2 c. butter
3 egg yolks
3 egg whites
1 1/2 c. whipping cream
1/4 c. sugar
2 tbsp. finely ground walnuts

Grease the bottom of an 8 x 1 1/2 inch round baking pan. Line the bottom with waxed paper, grease the paper. Set aside.

In a bowl stir together flour, baking powder and cinnamon. Set aside.

In a large mixing bowl beat butter with electric mixer at medium speed for 30 seconds. Add 2/3 cup sugar and beat until fluffy. Beat in the egg yolks. Add flour mixture; beat well. Stir in 1/2 cup of the walnuts.

In bowl beat egg whites until stiff peaks form. Fold into cake batter. Turn batter into prepared pan. Bake at 350 degree oven for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove cake from pan, remove waxed paper, cool completely on rack. Chill cake in refrigerator for 30 minutes.

Use long serrated knife, split cake horizontally into 2 layers. Transfer 1 layer to plate, upside down. In a large mixing bowl combine cream and 1/4 cup sugar. Beat at medium speed until forms stiff peaks. Reserve half the mixture. Fold remaining 1/2 cup nuts into remaining cream mixture, and spread on top of the cake. Top with the remaining layer and spread the reserved cream over top and sides. Sprinkle the 2 tablespoons of nuts over the cake. Place uncovered cake in the refrigerator for 20 minutes to set. It should remain refrigerated until served.

This cake can be successfully frozen. Place on freezer safe dish, when complete, place uncovered cake in freezer for 30-45 minutes or until the cream frosting is frozen. Wrap cake in moisture and vaporproof wrap, seal well and freeze up to 2 weeks.

To serve: Place covered cake in the refrigerator for several hours or overnight until thawed. Serves 12-16. Enjoy.