Walnut Cake with Caramel Whipped Cream

Preheat oven to 325°F. In a food processor combine walnuts and flour. Cover and process with on/off pulses until nuts are finely ground; set aside. Set aside 2 tablespoons of the sugar.

Finely shred peel from orange; squeeze juice from orange. In a large bowl combine the remaining sugar, 1 teaspoon of the orange peel, 1/3 cup of the orange juice, the egg yolks, and salt. Beat with an electric mixer on high speed for 3 to 5 minutes or until very thick and pale.

Thoroughly wash beaters. In another large bowl combine egg whites and cream of tartar. Beat on medium speed until soft peaks form (tips curl). Gradually add the reserved 2 tablespoons sugar, beating until stiff peaks form (tips stand straight).

Spoon about one-fourth of the beaten egg whites over yolk mixture. Add nut mixture; fold in gently. Fold in the remaining beaten egg whites just until combined. Transfer batter to an ungreased 10-inch tube pan.

Bake for 35 to 40 minutes or until top is golden brown and springs back when lightly touched. Immediately invert cake; cool completely in pan. Loosen sides of cake from pan; remove cake from pan.

Using a sharp serrated knife, cut cake in half horizontally. Place bottom cake layer on a serving plate. Spread with Caramel Whipped Cream. Replace top cake layer. Serve with Homemade Caramel Sauce.

Line a baking sheet with foil or parchment paper; set aside. Place 1/2 cup water in a 2-quart saucepan. Pour 1 cup sugar into center of pan to form a low mound. Don't stir; use your fingers to pat sugar mound down until completely moistened. (Any sugar touching side of pan should be below the water line.) Cook, covered, over medium heat without stirring until sugar is dissolved and syrup looks clear.
Cook, uncovered, without stirring until syrup begins to color slightly, swirling pan gently (rather than stirring) if syrup is coloring unevenly. Use a skewer to drop a bead of syrup onto a plate from time to time. When a drop looks pale amber, stir in 1 1/3 cups coarsely chopped walnuts or pecans. Cook until a drop of syrup looks golden amber (about 30 minutes total), gently pushing nuts around if syrup is coloring unevenly. If syrup gets too dark, it will taste bitter. Immediately scrape mixture onto the prepared baking sheet and spread it out as well as you can. While still warm but cool enough to handle, break into small pieces. Store in a resealable plastic bag until needed. To use, transfer to a food processor. Cover and process with on/off pulses until finely chopped.
In a large bowl beat 1 cup whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold in chopped nut mixture. Makes 3 cups.

In a small saucepan combine 3/4 cup whipping cream and 2 tablespoons water. Heat until steaming. Remove from heat; set aside.
Place 1/2 cup water in a 2-quart saucepan. Pour 1 cup sugar and 1/4 teaspoon salt into center of pan to form a low mound. Don't stir; use your fingers to pat sugar mound down until completely moistened. (Any sugar touching side of pan should be below the water line.) Cook, covered, over medium heat without stirring until sugar is dissolved and syrup looks clear.
Cook, uncovered, without stirring until syrup begins to color slightly, swirling pan gently (rather than stirring) if syrup is coloring unevenly. Use a skewer to drop a bead of syrup onto a plate from time to time. When a drop looks amber (about 13 minutes), remove from heat. Holding pan away from you, gradually pour in hot cream mixture. Cook and stir over low heat until combined. Simmer for 1 to 2 minutes. Remove from heat; stir in 1 teaspoon vanilla. Cool until slightly thickened. Serve warm.