In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Combine the flour, cinnamon and salt; add to batter and beat until smooth.

In another mixing bowl, beat egg whites on medium speed until soft peaks form. Add the remaining sugar, 1 Tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining egg whites. Fold in walnuts.

Spoon into an ungreased 10-inch tube pan (pan will be full). Bake at 350°F for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around side of cake and remove from pan. In a small bowl, combine confectioners’ sugar and enough milk to achieve drizzling consistency; drizzle over cake. Yield: 10-12 servings.