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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is for a discussion of vintage cookbook recipes. This is From the 1941 edition of The New American Cookbook by Lily Haxworth Wallace. Ingredients:
3 large egg yolks |
1 cup sugar |
3 tablespoons cold water |
3/4 cup chopped walnuts |
1 cup soft breadcrumbs |
2 teaspoons baking powder |
1 tablespoon melted shortening |
1 teaspoon vanilla |
3 large egg whites, stiffly beaten |
Directions:
1. Beat egg yolks until thick and lemon colored.
2. Add sugar and water.
3. Add the nuts, bread crumbs, baking powder, and shortening.
4. Mix well.
5. Add vanilla and fold in Stiffly beaten egg whites.
6. Bake in 2 greased layer cake pans in hot oven (400°F) 15- 20 minutes.
7. When cool, spread whipped cream, sweetened and flavored, between layers and on top of cake.
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