Auntie Bea's Tarta (Torte)

Here's another favorite cake recipe from my Swedish friend. (It seems that the majority of my favorite recipes are from Lynn.) The Swedes know how to cook and bake, that's for sure. This is a cake I enjoy making for special occasions in the summer, when fresh fruit is plentiful.

Auntie Bea's Torta

1/2 c. butter

1/2 c. sugar

4 egg yolks

1 t. vanilla

1 c. cake flour

1 t. baking powder

1/4 t. salt

5 T. milk (just under 1/4 c.)

4 egg whites

1 c. sugar

chopped walnuts

fresh fruit

Cream together butter and 1/2 c. sugar. Add egg yolks, well beaten, and vanilla.

Stir together cake flour, baking powder, and salt. Add alternately with milk.

Spread into two 8-inch pans. (I grease the bottom only of each pan, then line the bottom only with parchment paper.)

Beat egg whites until stiff; add 1 cup sugar gradually. (I use about 3/4 c. sugar.) Spread over each layer of batter and cover with chopped nuts.

Bake 1/2 hour in 325° oven.

Turn out carefully. Cool. Put together with fresh fruit (sliced peaches, strawberries, blueberries, raspberries, etc.) and whipped cream or any cream filling.