Temperature: 375 ° F

Ingredients

Instructions

Preheat oven to 375 degrees F. Line two 9-inch round cake pans with parchment paper.
In a bowl, combine flour, baking powder and salt.
In a medium bowl, with mixer at high speed, beat egg whites until soft peaks form when beaters are lifted. Sprinkle in 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
In a large bowl, with mixer at medium speed, beat butter, vegetable shortening and 1 1/4 cups of sugar until light and fluffy. Beat in vanilla. Reduce speed to low and add flour mixture alternately with milk. Beat just until smooth.
Gently fold in beaten egg whites. Fold in black walnuts.
Divide batter between prepared pans and spread evenly. Bake 30 minutes or until toothpick inserted in middle comes out clean. Cool in pans 10 minutes. Run a knife around layers to loosen from sides of pans. Invert onto racks and cool completely.
Meanwhile prepare frosting. In a small saucepan combine egg yolks with granulated sugar. Add water and heat over low heat, stirring constantly until thick and bubbly. Remove from heat and cool 15 minutes.
In large bowl with mixer at medium-low speed, beat butter until smooth. Strain the egg yolk mixture and add to the butter, along with salt, 2 cups of the confectioners sugar, vanilla and 1 tablespoon of milk. Increase speed and beat until smooth. Add the rest of the confectioners sugar and beat in enough of the milk to make the frosting a smooth, easy spreading consistency.
Fill and frost the layers. Sprinkle 1/4 cup black walnuts on top.