SERVES 6
4 egg whites
225 g| 8 oz caster sugar
140 g| 5 oz walnuts, roughly chopped
290 ml| ½ pint double cream
4 tablespoons lemon curd
2 tablespoons icing sugar

1. Preheat the oven to 190°C | 375°F | gas mark 5.
2. Line 2 x 20 cm| 8 in cake tins with lightly oiled kitchen foil or simply line the base with non-stick baking parchment and oil the sides of the tin.
3. Whisk the egg whites until stiff, then gradually whisk in half of the sugar. Whisk again until very stiff and shiny.
4. Fold the remaining sugar with the walnuts. Then fold into the meringue.
5. Divide the mixture between the 2 tins, smoothing the tops slightly.
6. Bake for 40 minutes. Turn the cakes out on to a wire rack, peel off the lining paper and leave to cool completely.
7. Whip the cream and mix the lemon curd. Sandwich the cakes with this mixture.
8. Sift the icing sugar over the top to decorate.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]