Categories: Cakes 
      Yield: 8 servings 
  
------------------------------------CAKE------------------------------------ 
      1 c  Flour                             1/2 c  Sugar 
      1 ts Baking powder                       4 lg Egg yolks 
    1/8 ts Salt                              1/3 c  Milk 
    1/2 c  Shortening                          2 ts Vanilla extract 
 
------------------------------WALNUT MERINGUE------------------------------ 
      5 lg Egg whites                        1/2 c  Chopped walnuts 
    2/3 c  Sugar                          
 
--------------------------VANILLA CUSTARD FILLING-------------------------- 
      2 tb Sugar                               1 lg Egg yolk 
      2 tb Cornstarch                          1 c  Milk 
      1 pn Salt                                1 ts Vanilla extract 
  
  PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2 
  8-inch layer cake pans. Dust with flour, tapping pans over sink to remove 
  excess flour. 
   
  FOR 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 tablespoon, 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 (it's OK if meringue 
  cracks), 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). If made ahead, keep covered. Yield: 1 8-inch layer cake. 
   
  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, about 4 minutes. Remove from heat. Stir in 
  vanilla. Let cool completely. If mixture becomes lumpy, whisk vigorously, 
  before using. 
   
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK