Graham Cracker Pecan Sponge Cake - cooking recipe

Ingredients

6 Egg Yolks
1 c. Sugar
1 tsp. Vanilla
1 c. Graham Cracker Crumbs
1 tsp. Baking Powder
1 c. Chopped Pecans
6 Egg Whites, stiffly beaten

Preparation

Beat the egg yolks until thick and lemon colored, gradually beat in 1/2 cup sugar and vanilla.
Add finely crushed cracker crumbs combined with the baking powder.
Fold into the egg mixture.
Add chopped nuts.
Beat egg whites until stiff, add remaining sugar slowly, plus 1/8 teaspoon salt.
Fold into the egg mixture, blending carefully.
Pour into 3 greased wax paper lined pans, bake in moderate oven, 350\u00b0 for about 30 minutes.
When cool, frost with the following: 1/2 pint whipped cream, 4 tablespoons confectioner's sugar, 1 teaspoon vanilla, 1 cup chopped pecans.