From an old TRADITIONAL cookbook:
1/8 lb. butter
1/2 c. sigar
1 C. flour
4 egg yolks/whites
2 teas. baking powder
1/4 c. milk
1 Tabs. vanilla
pinch salt
whipped cream
Cream butter with sugar. Add egg yolks, well beaten. Fold in dry ingredients
alternately with milk. Spread mixture on buttered layer pans and cover with
meringue. Sprinkle with chopped nuts.
Meringue:
Add pinch salt and cream of tarter to egg whites. Beat until stiff. Beat in 3/4
C. sugar gradually - then add vanilla.
Bake 350* for 25 min. When cool, turn one layer meringue side down. Cover with
whipped cream and any desired fruit. Place other layer on top--meringue side up.

Note: I noticed that the vanilla is not mentioned as an ingred. in the cake, so
I guess you would use the whole Tablespoon in the meringue (??).