Melt butter; let cool. Beat egg whites with salt till soft peaks form; gradually add powdered sugar and beat till stiff but not dry. In separate bowl, beat yolks slightly; add sugar and vanilla; beat till thick and creamy. Sprinkle flour over whites, pour in yolks; gently fold till mixture is half blended. Add butter and 3/4 cup walnuts; fold till barely mixed. Pour into buttered and floured 2 1/2 or 3-quart mold (or 10-inch tube pan); top with remaining 1/4 cup walnuts. Bake about 40 minutes at 350 degrees or till done when tested with pick. Cool 10 minutes; add Rum Sauce.
Rum Sauce (Make it while torte bakes)
Combine 1 1/2 cups sugar, 1 1/4 cups water, dash salt, shredded rind of 1/2 orange and 1/2 lemon. Bring mixture to boil; boil 10 minutes. Cool. Stir in 1/4 to 1/2 cup rum. Make holes in cake with skewer; spoon sauce over cake. When sauce is absorbed (about 10 minutes) turn out on serving plate. Makes 10 servings. *Walnuts may be toasted, if desired.
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