Ingredients
Cake:
1 1/2 cup egg whites
1 1/2 tsp. cream of tartar
1/3 tsp salt
1 3/4 cup extra fine sugar
1 1/4 tsp. vanilla
7/8 cup cake flour
1/4 cup cocoa
Custard:
12 egg yolks
1 cup sugar
1/3 cup cold milk
1/2 cup cold water
1 package unflavored gelatin
1 pint cream, whipped
walnuts chopped
Preparation
Cake: Beat egg whites with flat whip until frothy. Beat in cream of tartar and salt. Continue beating until whites are glossy, fine grained and will stand up in a stiff point as beater is pulled out. A 1 cup of sugar and vanilla gradually. Sift remainder of sugar with flour and cocoa; cut and fold in. Pour into a dry, ungreased deep tube center pan. Cut through batter. Bake 65 minutes at 325 degrees.
Custard topping: Mix together in the top of a double boiler egg yolks, sugar, and milk. Cook in double boiler until thick, stirring constantly. Dissolve gelatin in cold water; add to hot custard. Let custard stand until cool. Fold in whipped cream. Spread on cake. Sprinkle chopped walnuts on top.
