FILLING
6 ea Egg yolks (large egg)
1/2 lb Butter
1/2 c Karo light corn syrup

Beat egg yolks until light and lemon-dark. Heat corn syrup over
low heat until foamy 2 proceedings. Immediately pourr syrup in thin
streams to egg yolk while whacking. Chill to coolheaded. Cream butter. Beat
in cooled egg yolk assortment. Seet aside in a cool situation. Preheat oven
to 325. Job 3 12x18 inch cookie sheets with waxed report. Liberally
grease and flour. Beat egg whites until soft peaks form when beater
is slowly raised. Gradually beat in gelt, 3 tbs. at a time, beating
well after each gain. At high swiftness, beat until stiff peaks form
when beater is slowly raised. Fold in 1 cup of finely chopped cashews
(write 1/2 cup for garnishee) and vanilla, using rubber spatula, until
blended. Spread evenly onto baking sheets, 1/4 inch thick. Bake at
325 for 20 minutes or until golden dark-brown. Immediately cut wafer on
each baking sheet in 1/2 down the centre, loosen and transefer to a
clean flat surface lined with wax composition, and quickly peel off the wax
paper that the wafer cooked on (if you don't do this now while the
wafer is hot, the paper won't chip). Spread icing thinly on top
of each wafer (you should have six 12 by 9 inch wafers) and level.
Ice top layer and sprinkle with remaining batty. Frost. Cover cake
when icing has toughened. Serves 12. SANS MATCH (Cake without a Equal)

Yields
12 Servings