Ingredients

1 C. flour
1 tsp. baking powder
1/8 tsp. salt
1/2 C. shortening
1/2 C. sugar
4 large egg yolks
1/3 C. milk
2 tsp. vanilla extract
Walnut meringue
5 large egg whites
2/3 C. sugar
1/2 C. chopped walnuts
Vanilla custard filling
2 Tbsp. sugar
2 Tbsp. cornstarch
Pinch salt
1 large egg yolk
1 C. milk
1 tsp. vanilla extract

Cooking Instructions

Preheat oven to 325 degrees with rack in center of oven. Generously grease two 8-inch layer cake pans. Dust with flour, tapping pans over sink to remove excess flour. Cake: Sift flour, baking powder and salt together onto waxed paper; set aside. Use mixer to cream shortening and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Add vanilla. Combine well. Add reserved flour mixture alternately with milk, mixing until smooth. Divide batter between prepared pans. Use back of spoon to spread batter evenly; this takes a little patience. For meringue: Beat egg whites until they are thick and hold their shape but are still soft and moist. Add sugar by the Tbls., beating well after each addition. Divide between pans. Use spatula to spread over batter. Sprinkle with nuts, dividing evenly. Bake until lightly colored and toothpick inserted into center comes out clean, about 30 minutes. Let rest 10 minutes in pans on cooling racks. Use flexible knife to release cake from sides of pan. Gently invert cakes. Set them meringue-side up to cool completely. Spread one meringue layer with filling. Top with other layer, meringue-side up. It’s best served the day it is made but it can be made a day ahead and kept cool (but not refrigerated). Vanilla custard filling: Combine sugar, cornstarch and salt in heavy 1 quart saucepan. Stir in egg yolk and milk. Stir over medium heat. Stir until mixture coats spoon, for about 4 minutes. Remove from heat. Stir in vanilla. Let cool completely. If mixture becomes lumpy, whisk vigorously, before using.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)