6 egg whites, room temp.
1/2 tsp. salt
6 egg yolks
1 1/2 c. sugar
1 tsp. baking powder
2 tsp. vanilla
1 tsp. almond extract
2 c. graham cracker crumbs
1 c. finely chopped walnuts
Brown Sugar Topping (recipe follows)
2 c. whipped cream or non-dairy whipped topping

Heat oven to 325 degrees.

1. Beat egg whites and salt in large mixer bowl on low speed until foamy. Beat on high speed until stiff but not dry.

2. Beat egg yolks in small mixer bowl on high speed until thick and lemon colored. Beat in sugar gradually on high speed until mixture is thick and foams ribbons, about 10 minutes. Beat in baking powder, vanilla and almond extract.

3. Fold egg yolks mixture, graham cracker crumbs and 1 cup walnuts into egg whites. Pour into 2 greased and floured 9 inch round layer pans. Bake until wooden pick inserted in center comes out clean, about 25 minutes.

4. Cool cake in pans 10 minutes; remove from pans and cool completely on wire racks. Make Brown Sugar Topping (recipe below). Place cake layers on serving plate. Spread with 3/4 cup of whipped cream.

5. Place second cake layer over whipped cream. Spread remaining whipped cream over top. Drizzle with Brown Sugar Topping. Garnish with chopped walnuts.

BROWN SUGAR TOPPING:

1 egg, slightly beaten
1/2 c. packed brown sugar
2 tbsp. butter
2 tbsp. orange juice
2 tsp. flour
1 tsp. vanilla

Combine all ingredients except vanilla in small saucepan. Cook and stir over low heat until thick and smooth, about 5 minutes. Stir in vanilla. Let cool at room temperature no longer than 2 hours.