Walnut Sponge Cake
This tender walnut sponge cake is gluten-free, risen with egg whites and containing no wheat flour. You can substitute other nuts, like almond or hazelnut, with no problem. Served with soft whipped cream and seasonal fruit — it never fails to please.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
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)
Instructions
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.