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Walnut Sponge Cake Recipe
|Eggs/Null||6 , separated (NULL)|
|Cold water/Null||1⁄2 Cup (8 tbs) (NULL)|
|Vanilla extract/Null||1⁄2 Teaspoon (NULL)|
|Granulated sugar/Null||3 Teaspoon (NULL)|
|Flour/Null||1 1⁄4 Cup (20 tbs) (NULL)|
|Cinnamon/Null||14 Teaspoon (NULL)|
|Salt/Null||1⁄4 Teaspoon (NULL)|
|Walnuts/Null||1⁄2 Cup (8 tbs), chopped fine (NULL)|
|Cream of tartar/Null||3⁄4 Teaspoon (NULL)|
Serving size: Complete recipe
Calories 1573 Calories from Fat 561
% Daily Value*
Total Fat 65 g99.7%
Saturated Fat 12.8 g64.2%
Trans Fat 0 g
Cholesterol 1268.9 mg423%
Sodium 922.6 mg38.4%
Total Carbohydrates 202 g67.5%
Dietary Fiber 44.7 g179%
Sugars 20.9 g
Protein 64 g128.6%
Vitamin A 33.6% Vitamin C 5.5%
Calcium 93.7% Iron 112%
*Based on a 2000 Calorie diet
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.