I made this for a food science class back in high school.
I'd had a series of disasters previous to that, culminating with the garish hot pink hot chicken salad (with bright orange baby carrots and green peas) which made my instructor dizzy, so she was skeptical of my decision to make this fragile cake for a test. But it was remarkably simple, and delicious. The ground walnuts replace the flour in the recipe. I like it with a light lemon frosting or with whipped cream filling and whipped cream frosting. You can flavor the whipped cream as you desire.
1 cup sugar
1 cup ground walnuts
large pinch salt
Preheat oven to 350 degrees.
Grease and flour or line two cake pans.
Separate eggs. Beat yolks until very light in color. Add ground walnuts and sugar and vanilla and salt. Beat whites until stiff peaks form. Beat in sugar a little at a time till it's very light and fluffy. Gently fold in the rest of the ingredients until blended. Pour into prepared pans.
Bake for 25-30 min.