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How to make it

  • FOR CAKE:
  • SPRAY NON-STICK SPRAY INTO BAKING PAN. ROUND OR SQUARE.
  • IN A SMALL BOWL, BEAT THE EGG YOLKS BUTTER & VANILLA. ADD 1/3 C SUGAR & BEAT UNTIL THICK & CREAMY.
  • IN A LARGE BOWL BEAT THE EGG WHITES WITH A PICH OF SALT UNTIL FROTHY. CONTINUE TO BEAT ADDING THE REMAINING SUGAR, 2 TBS @ A TIME UNTIL STIFF PEAKS FORM
  • FOLD 1/3 OF EGG WHITES INTO YOLK MIXTURE TO LIGHTEN. FOLD THE LIGHTENED MIXTURE INTO THE REMAINING EGG WHITES FOLDING TO FULLY INCORPORATE THE WHITES.
  • COMBINE NUTS & FLOUR 1TBS @ A TIME OVER EGG.
  • BAKE IN 350 DEGREE OVEN FOR 30 MINS OR UNTIL TOOTHPICK INSERTED TO CENTER COMES OUT CLEAN.. IF USING GLASS OR DARK PANS BAKE @ 325 DEGREES.
  • FOR GLAZE:
  • MELT BUTTER OR MARGARINE IN SM POT ADD HONEY & BRING TO A FROTHY BOIL. REDUCE TO MED. HEAT BOIL FOR 3-4 MINS STIRRING CONSTANTLY. COOL SLIGHTLY POUR OVER CAKE WHILE STILL WARM.

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