Ingredients

10 Large eggs separated

3 cups powdered sugar

12 oz. OR 2 1/2 cups finely ground walnuts

1/4 cup fine bread crumbs

Powdered sugar and whipped cream if desired

Preparation

  1. Preheat oven to 325 degrees
  2. Whip egg whites in a bowl until stiff peaks form 3.In another bowl beat egg yolks on high speed until thick and pale lemon in color, 4-5 minutes. Reduce speed to low and add powdered sugar in 4 parts beating well after each addition.
  3. Fold egg whites into yolk mixture. Combine walnuts and bread crumbs then fold into egg mixture.
  4. Pour into a large, ungreased tube pan. Bake about 1 hour or until a skewer inserted in the center comes out clean. Turn ipside down and cool completely before inverting the pan. To serve, run a knife around the inside of the pan, releasing the cake. Dust with powdered sugar and serve with whipped cream.