Fruited Sponge Torte
(3 eggs)
1 cup sifted Swans Down Cake Flour
1 teaspoon Calumet Baking Powder
1 cup coarsely cut dates
1 cup broken walnut meats
1 cup sugar
1 teaspoon vanilla
3 egg yolks, well beaten
3 egg whites, stiffly beaten
Sift flour once, measure, add baking powder, and sift together three times. Add dates and nuts. Add sugar and vanilla to egg yolks, mixing thoroughly. Fold in flour mixture, then egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 30 minutes, or until done. Serve whipped cream between layers and on top of cake. Garnish with additional walnut meats, if desired.