Directions (continued)

• Combine the cracker crumbs, nuts and baking powder; fold into egg
• yolk mixture.
• In another bowl, beat egg whites on medium speed until soft peaks
• form. Fold a fourth of egg whites into the batter, then fold in
• remaining whites.
• Pour into prepared pans. Bake at 325° for 20-25 minutes or cake
• springs back when lightly touched. Cool for 10 minutes before
• removing from pans to wire racks.
• For topping, in a large saucepan, combine the brown sugar, flour and
• salt. Stir in orange juice and water until smooth; bring to a boil.
• Reduce heat; cook and stir for 2 minutes or until slightly
• thickened. Stir a small amount of hot filling into egg; return all
• to pan, stirring constantly. Bring to a gentle boil; cook and stir 2
• minutes longer. Remove from the heat. Gently stir in butter and
• vanilla. Cool to room temperature without stirring.
• In a large bowl, beat cream until soft peaks form. Beat in
• confectioners' sugar until stiff peaks form.
• Place one cake layer on a serving plate; spread with a third of the
• whipped cream. Repeat layers twice. Drizzle some of the topping over
• cake. Serve remaining topping with cake. Refrigerate leftovers.
• Yield: 12 servings.