Sift together into mixing bowl: 1 1/2 c. sugar 3 tsp. baking powder 1 tsp. salt

Make a well and add in order: 5 unbeaten egg yolks 3/4 c. cold water 2 tsp. vanilla

Beat with spoon until smooth or with electric mixer on medium speed for 1 minute.

Then measure into another large bowl: 1/2 tsp. cream of tartar

Beat until whites form very stiff peaks by hand or 3 to 5 minutes with electric mixer on high speed. Do not underbeat. Whites are stiff enough when dry rubber scraper drawn through leaves clean path. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Do not stir.

Carefully and gently fold 1 cup very finely chopped Diamond Walnuts into batter. Immediately pour into ungreased tube pan, 10x4 inch or oblong pan, 13 x 9 1 1/2 x 2 inch. Bake tube cake 55 minutes at 325 degrees then 350 degrees 10 to 15 minutes longer. Bake oblong cake 45 to 50 minutes at 350 degrees. Cake is done if top springs back when lightly touched.

At once turn pan upside down, placing tube over neck of funnel or bottle, resting edges of oblong pan on 2 other pans. Let hang, free of table until cold. Loosen from sides and tube with spatula. Turn pan over, hit edge sharply on table to loosen. Frost with Browned Butter Icing.