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This cake makes a perfect autumnal wedding cake - in fact, we had it for our own wedding, baked by our dear friend Dervilla.
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We decorated it with sparklers and dark red rose petals, which made for a rather dramatic and beautiful effect.
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It keeps well, so you could send a slice to anyone who was unable to come to the reception.
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You don't need a wedding to enjoy this cake, however, as it's great for any special occasion.
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Preheat the oven to 350 degrees F. Brush 2 (8-inch) or 3 (7-inch) cake pans or sandwich pans with melted butter, and dust with flour.
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Line the base of each pan with parchment or greaseproof paper.
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In a bowl, sift the flour with the salt, and baking powder.
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In a large bowl, or in an electric food mixer, cream the butter until soft.
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Add the sugar, and vanilla extract, and beat until the mixture is light and fluffy.
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Beat in the egg yolks, and then stir in the chopped walnuts.
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Fold in a quarter of the flour and milk into the mixture, alternating each, until they are incorporated.
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In a separate bowl, whisk the egg whites until they are stiff.
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Stir a quarter of the egg whites into the cake mixture, and then gently fold in the rest.
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Divide the batter between the tins, making a slight hollow in the center of each so that the cake rises evenly rather than forming a peak.
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Bake in the oven until firm to the touch or until a skewer inserted into the center of each cake comes out clean, about 16 to 20 minutes.
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Remove the cakes from the oven and allow to sit for 5 minutes, before turning out onto a wire rack to cool.
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To make the buttercream filling: Cream the butter until very soft, and then beat in the confectioners' sugar, and the vanilla extract.
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When the cakes are cool, spread the buttercream filling on one layer, and top with the second layer, sandwiching the layers together.
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Make the American frosting as described below.
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Spread the American frosting quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water to help spread the icing.
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It sets very quickly at this stage, so speed is essential.
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Scatter with rose petals, if using, or arrange the walnut halves around the top of the cake, and allow the icing to set until it feels dry on the surface.
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To make the American Frosting: Ensure your cake is ready before you start, as this icing begins to set very quickly.
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Bring to the boil a saucepan of water large enough to hold a heatproof bowl.
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Place the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
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In a separate saucepan over a medium-high heat, dissolve the sugar in the water and boil for 5 to 10 minutes until the liquid is thick and syrupy and has reached the 'thread' stage - when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
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Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater.
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Place the bowl in the saucepan of simmering water.
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Continue to whisk over the water for 10 to 15 minutes until the icing is snow white, very thick and meringue-like.
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Spread quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water.
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The icing sets very quickly at this stage, so speed is essential.
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This delicious soft icing is a little tricky to make, so follow the instructions exactly.
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Quick and accurate decisions are necessary in judging when the icing is ready and then it must be applied to the cake immediately.
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If the icing is not cooked enough, it will still taste good, but will not dry out properly on the outside.
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If cooked too much, it will be difficult to spread over the cake.
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Any leftover walnuts will keep best in the freezer.
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Like many cakes with nuts in them, this cake keeps very well if properly stored for a couple of weeks.
