Walnut sponge cake

Name: Walnut sponge cake
Total time: 1 hour
Yield: 8
Cuisine: European, Russian
Ingredients: Sugar - 180 g; Chicken egg - 240 g; Wheat flour for baking - 180 g; Vanilla sugar - 8 g; Milk - 50 g; Vegetable oil - 30 g; Walnuts - 80 g; Baking powder - 5 g; Salt - 1 g

Cookinero 23 Apr 2025

2720

The nut biscuit baked according to our recipe turns out very soft and moist. Such cake layers do not need to be soaked. This means that the dessert can be served immediately with tea. To prepare the nut biscuit, you will need a detachable form without a bottom with a diameter of 24 cm and foil. It should be wrapped around the form to form the bottom. Choose walnuts correctly. Oblong oval varieties are best. Their shell is thinner, and the kernels are sweeter and larger.

How to cook Walnut sponge cake

Step 1

Start making the sponge cake with nuts. To do this, add salt to the whites and beat with a mixer at the lowest speed. Increase the speed after a couple of minutes. Work with the mixer for another 5-7 minutes until the whites become thick.

Step 2

Gradually add sugar to the mixture. Add the yolks.

Step 3

Add baking powder, flour, vanilla sugar and chopped walnuts to the mixture. Mix gently.

Step 4

Pour in milk and vegetable oil. Stir.

Step 5

Pour the dough into the pan and place in the oven for 40 minutes. Cool the dessert on a wire rack.

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Recipe cuisine: European, Russian

Cooking time: 1 hour

Servings: 8

Calories: 319.05 kcal

Fats: 14.19

Proteins: 8.25

Carbohydrates: 41.62

Ingredients

Sugar - 180 g

Chicken egg - 240 g

Wheat flour for baking - 180 g

Vanilla sugar - 8 g

Milk - 50 g

Vegetable oil - 30 g

Walnuts - 80 g

Baking powder - 5 g

Salt - 1 g

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Walnut sponge cake - FAQ About Ingredients, Baking Time and Storage

Can I substitute walnuts with another type of nut in this sponge cake?

Yes, you can use pecans, almonds, or hazelnuts as a substitute for walnuts. Just ensure they are finely chopped to match the texture.

How should I store the walnut sponge cake, and how long will it last?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze it.

Can I make this cake gluten-free?

Yes, replace the regular flour with a gluten-free flour blend. Ensure the baking powder is gluten-free as well.

What’s the best way to ensure the egg whites whip up properly?

Use room-temperature egg whites and a clean, grease-free bowl. Whip gradually, starting at low speed and increasing to high for stability.

Can I reduce the sugar in this recipe for a less sweet cake?

Yes, you can reduce the sugar by 10-20%, but it may slightly affect the texture and browning of the cake.

How can I tell when the sponge cake is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done. The edges should also pull away slightly from the pan.

Can I freeze this walnut sponge cake?

Yes, wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.

What are some serving suggestions for this cake?

Serve plain, dusted with powdered sugar, or with a dollop of whipped cream or fresh berries for added flavor.

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