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Walnut sponge cake

Author
Cookinero 23 Apr 2025
5400
Walnut sponge cake

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

Walnut sponge cake

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

Walnut sponge cake

Gradually add sugar to the mixture. Add the yolks.

Step 3

Walnut sponge cake

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

Step 4

Walnut sponge cake

Pour in milk and vegetable oil. Stir.

Step 5

Walnut sponge cake

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

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

Yes, you can use pecans, almonds, or hazelnuts as a substitute for walnuts. Just ensure they are finely chopped to match the texture.
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.
Yes, replace the regular flour with a gluten-free flour blend. Ensure the baking powder is gluten-free as well.
Use room-temperature egg whites and a clean, grease-free bowl. Whip gradually, starting at low speed and increasing to high for stability.
Yes, you can reduce the sugar by 10-20%, but it may slightly affect the texture and browning of the cake.
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.
Yes, wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Serve plain, dusted with powdered sugar, or with a dollop of whipped cream or fresh berries for added flavor.

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