|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , separated|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Nuts||1 Cup (16 tbs), chopped|
Cream butter and 112 cup sugar; beat egg yolks until thick and lemony.
Add egg yolks, milk, flour and baking powder to creamed mixture; blend well.
Spread batter in 2 greased 9-inch pans.
Beat egg whites until stiff peaks form.
Add remaining sugar gradually.
Beat until glossy.
Spread over batter; sprinkle with nuts.
Bake at 250 degrees for 25 minutes.
Increase oven temperature to 350 degrees.
Bake for 20 minutes longer.
Place 1 layer on serving dish; cover with custard.
Top with remaining layer.