Walnut Sponge Cake
Updated March 13, 2024
- Total Time
- 2 hours
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes, plus 40 minutes’ cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Oil or softened butter, for greasing the pan
- ⅔cup/134 grams granulated sugar, plus more to coat the pan
- 2cups/250 grams walnut pieces
- 6large eggs, yolks and whites separated
- ½teaspoon vanilla extract
- ⅛teaspoon salt
- Confectioners’ sugar, for dusting
- Softly whipped cream (optional)
- Strawberries or other fruit (optional)
Nutritional analysis per serving (10 servings)
278 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 13 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 8 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place a rack in the center of the oven and heat to 325 degrees. Butter or oil a 10-inch springform pan. Sprinkle the bottom and sides of pan with sugar, shaking off and discarding any extra.
- Step 2
Add walnuts to a food processor and grind until medium-fine.
- Step 3
Put egg yolks, vanilla, salt and ⅓ cup/67 grams granulated sugar in a large mixing bowl. Whisk until mixture is pale yellow and fluffy, about 3 minutes. Stir in ground walnuts and mix well.
- Step 4
Place egg whites in a clean medium bowl, and whip until they form soft peaks, then slowly add remaining ⅓ cup/67 grams granulated sugar and beat to stiff peaks.
- Step 5
Stir one-third of the stiff egg whites into the egg yolk mixture to lighten it. Carefully fold in remaining two-thirds whites with a rubber spatula. Don’t deflate the batter; a few streaks are OK. Scrape mixture into the prepared pan and smooth the top.
- Step 6
Bake until an inserted skewer emerges dry, about 30 minutes. Cool on a rack, then unmold and transfer to a serving platter. Dust top with confectioners’ sugar.
- Step 7
Serve with softly whipped cream and ripe strawberries or other fruit, if you wish.
Private Notes
Comments
I have used a hand grinder, but you want to still make sure that the nuts have some structure. So set it to a rougher chop. This recipe was given to me by a friend who got it from her mother, and she prefers the nuts chopped chunkier. Originally, she used hazelnuts, but we both prefer walnuts now. When it’s done, I melt some butter with some 70% chocolate, and just spread on top. My friend likes a smaller but deep pan, I prefer it large and shallow. Use a circle of baking paper on bottom
Similar to a cake recipe that a friend gave me over 40 years ago (thank you Joy Flood, wherever you are!). But baked in a jelly roll pan, then turned out onto a tea towel dusted with confectioner's sugar. When cool, spread whipped cream on top and roll. Chill, slice and bake. Absolutely delicious! I tried to include the recipe, but I ran out of space!
This is a variation on a Passover nut cake of course using oil instead of butter,that my grandmother would nake
Made a chocolate ganache/vegan frosting according to Golden Door recipe (2 ripe avocados and 8 oz. 75% chocolate, avocado blitzed in food processor, chocolate melted and cooled slightly, combined - voila). Piped cooled ganache around the edge of the sponge. It firmed up beautifully. Next time I'll spread ganache into a thin layer while still more fluid. Great cake.
add fine lemon zest. Much better.
Good flavor, but mine deflated quite a bit. It looked great nearing the end time, and the tester came out clean, but I think ultimately it was slightly underbaked. As a first time sponge cake baker, I could have done some more outside research, but some extra tips to prevent deflation would have been nice. Still, my family enjoyed it!
Advertisement