10 large eggs, separated
10 tbsp. sugar
10 tbsp. all-purpose flour
10 tbsp. ground walnuts
1 tsp. vanilla
3 tsp. baking powder
pinch of salt

Preheat oven to 325°F.

Cream together egg yolks and sugar until light and fluffy, then add vanilla. Sift together flour, baking powder and salt. Blend well into egg yolk mixture. Beat egg whites until stiff, fold gently into batter, add walnuts and fold in.

Grease and flour two (9-inch) cake pans. Bake at 325°F for 30 to 35 minutes

Best with Coffee Buttercream Icing, if desired.

COFFEE BUTTERCREAM ICING:

6 whole eggs
1 cup sugar
1 tsp. instant coffee dissolved in 1/4 cup hot water
1 cup (2 sticks) unsalted butter

In bowl of double boiler beat eggs well and add sugar and coffee. Cook in double boiler stirring constantly until a thick custard texture. Remove from heat and cool completely.

Using a whip on mixer, whip butter until it is like whipped cream. Add cold egg/coffee custard and whip again until it looks like whipped cream - no lumps.

Frost cake and sprinkle with ground nuts and decorate with whole nuts.

Submitted by: Gabrielle K. Vajda