Ingredients
9 large eggs, separated1 cup sugar1/2 cup water1 tablespoon grated orange zest2 teaspoons grated lemon zest1 teaspoon vanilla extract3 cups finely ground walnuts1/2 cup dry bread crumbs2 teaspoons baking powder1 teaspoon ground cinnamon1 teaspoon ground cloves1/2 teaspoon salt1/4 teaspoon cream of tartarBUTTERCREAM FROSTING:1/2 cup shortening1/2 cup butter, softened1 teaspoon vanilla extract4 cups confectioners’ sugar3 tablespoons whole milkAdditional walnuts, chopped and toasted
Preparation
Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating until thick and pale yellow. Beat in the water, zests and vanilla. Combine the walnuts, bread crumbs, baking powder, cinnamon, cloves and salt; add to batter. Beat until smooth.
In another bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Carefully peel off waxed paper.
For frosting, in a large bowl, cream shortening and butter. Beat in vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Spread frosting between layers and over top and sides of cake. Garnish with toasted walnuts.
