In one bowl beat 9 egg whites until stiff.
In a separate bowl, beat egg yolks for 1 minute and slowly add sugar as you continue to beat for 4 more minutes.
In yet another separate bowl stir or sift together flour, salt, baking powder.
Add flour mixture to egg yolks/sugar and stir until smooth then gently fold in the egg whites.
Bake for 10 minutes then check with a knife to make sure it comes out clean.
I used parchment paper (not wax paper) on the back of two jelly roll pans and divided the batter in half and spread it as evenly as possible on the parchment paper. I thought the batter might spread out so I was too conservative. Next time I will spread it closer to the edge except for about ½ an inch because it didn’t seem to spread.
I carefully turned these onto a wire cookie sheet and covered them with a pastry cloth so they wouldn’t dry out while I made the frosting.
Once cool, carefully cut each cake into 3 even pieces so you have a total of 6. This first time I cut the layers on the short side. Next time I will cut them on the long side. Also, I will cover a piece of cardboard that will be an inch larger all the way around with aluminum foil and use that as the base for the dessert.
Once I assemble it I will freeze it uncovered for about an hour, take it out and wrap with saran wrap sprayed with non stick coating. I plan to wrap all around the cardboard. Then I will wrap it the entire package with aluminum foil and put it back into the freezer until I am ready to thaw it and serve.
