Meringue Torte

• 1 c. sifted cake flour
• 2 tsp. double-acting baking powder
• 1/4 tsp. salt
• 4 egg yolks (unbeaten)
• 1/2 c. soft shortening
• 1/2 c. granulated sugar
• 1 tsp. vanilla
• 1/3 c. milk
• 1/2 tsp. vanilla
• 1 c. sugar
• 4 egg whites
• 1/2 c. finely chopped nuts

1. Separate eggs; put whites in small mixer bowl, yolks in large bowl.
2. Grease and dust with flour 2 (8-inch) layer cake pans.
3. Set oven at 350u0b0 to preheat.
4. Sift together flour, baking powder and salt.
5. Add 1 teaspoon vanilla, 1/2 cup sugar and shortening to the yolks in large bowl.
6. Beat on No. 7 speed for 2 minutes, scraping bowl as necessary.
7. Add milk and flour mixture.
8. Beat on No. 1 speed until flour is dampened, then on No. 4 speed for 1 1/2 minutes, scraping bowl.
9. Turn into pans.
10. Wash and dry beaters. Beat egg whites and the 1/2 teaspoon vanilla on No. 12 speed until moist peaks form, 1/2 minute, then beat in remaining sugar gradually, beating until stiff, 1 minute longer.
11. Spread over cake batter, bringing against edge of pan all around.
12. Sprinkle with the chopped nuts.

cake flour, doubleacting baking powder, salt, egg yolks, shortening, sugar, vanilla, milk, vanilla, sugar, egg whites, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920609 (may not work)