Walnut Sponge Cake Recipe
Ingredients
6 eggs separated
1/2 cup cold water
1/2 tsp vanilla extract
3 tsp granulated sugar
1 1/4 cup flour
14 tsp cinnamon
1/4 tsp salt
1/2 cup walnuts, chopped fine
3/4 tsp cream of tartar
Directions
Beat egg yolks until thick and lemon colored.
Add water, vanilla and sugar replacement, beating until light and fluffy.
Stir in flour, cinnamon, salt and walnuts.
Beat egg whites until foamy and add cream of tartar, beating until stiff peaks are formed.
Gently fold egg yolk mixture into stiffly beaten egg whites.
Pour into ungreased 9 in. (23 cm) tube pan.
Bake at 325°F (165°C) for 60 to 70 minutes, or until cake springs back when lightly touched with finger.
Invert cake in pan over bottle or wire rack and cool 1 hour before removing from pan.
Add water, vanilla and sugar replacement, beating until light and fluffy.
Stir in flour, cinnamon, salt and walnuts.
Beat egg whites until foamy and add cream of tartar, beating until stiff peaks are formed.
Gently fold egg yolk mixture into stiffly beaten egg whites.
Pour into ungreased 9 in. (23 cm) tube pan.
Bake at 325°F (165°C) for 60 to 70 minutes, or until cake springs back when lightly touched with finger.
Invert cake in pan over bottle or wire rack and cool 1 hour before removing from pan.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
