Fluffy Walnut Cake
I have made this cake several times, especially when I have eggs to use up or when I don’t want complicated cream desserts. Although I’m not a huge fan of cake, this recipe turns out really well and doesn’t dry out. The texture is slightly moist, with walnuts sprinkled on top and a bit of cocoa mixed into the batter. I usually let it cool before slicing, otherwise it crumbles.
Quick Info
Total time: approx. 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 1 large cake (8-10 slices)
Difficulty: easy
Recipe type: simple dessert for home
Ingredients
4 eggs
1 cup sugar (150 ml)
1 cup flour (150 ml)
2 packets vanilla sugar
7 tablespoons oil
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1 teaspoon cocoa
1 handful chopped walnuts
1/2 packet baking powder (approx. 5 grams)
Preparation Method
1. Separate the eggs. The egg whites in a larger bowl, the yolks in a smaller one.
2. Beat the egg whites with a pinch of salt, using a mixer on high speed. When they start to stiffen, gradually add the sugar while mixing. Continue until you achieve a stiff, glossy meringue.
3. Whisk the yolks with the oil, like making mayonnaise. Mix until it becomes creamier, then add the grated lemon zest and vanilla sugar.
4. Pour the yolk mixture over the meringue. Gently fold with a spatula, using upward motions to avoid losing air from the batter.
5. Sift the flour and add it gradually, one spoonful at a time, using the same gentle spatula motions.
6. Dissolve the baking powder with the 3 tablespoons of lemon juice. A little foam will form, and I add it directly to the mixture, mixing quickly but gently.
7. Prepare the cake pan by lining it with parchment paper.
8. Pour about two-thirds of the batter into the pan. In the remaining batter, add the cocoa and mix gently until incorporated.
9. Pour the cocoa batter over the plain batter in the pan, being careful not to mix too much to keep the color difference visible.
10. Sprinkle the chopped walnuts on top.
11. Place the pan in the preheated oven at 180°C and bake the cake for 30 minutes. At the end, I test with a toothpick – if it comes out clean, it’s done.
12. Remove the cake from the pan and let it cool completely on a rack before slicing.
Why I make this recipe often
It doesn’t require complicated ingredients and is not sensitive to small variations in quantities. I can make it quickly when I want a simple sweet, and it’s still good the next day, without losing its texture. If there are leftovers, it keeps well for a few days.
Tips and Variations
Tips
- If the meringue is not beaten enough, the cake will not rise well.
- After adding the flour, do not use the mixer, only the spatula for mixing.
- I put the walnuts on top, not in the batter, otherwise they tend to sink to the bottom.
- If you don’t have parchment paper, you can grease the pan with a little oil and sprinkle flour.
Substitutions
- Vanilla sugar can be replaced with vanilla extract, half a teaspoon is sufficient.
- If you don’t have fresh lemon, you can use vinegar to dissolve the baking powder, but lemon adds flavor.
- For those who do not consume walnuts, they can be omitted, but the texture of the cake will be simpler.
Variations
- You can add more cocoa, but do not exceed one tablespoon, otherwise it will change the texture.
- Some of the walnuts can be mixed with the cocoa batter for a richer layer.
- You can add raisins, but hydrate them first.
Serving Ideas
- It’s good with coffee or tea.
- For kids, alongside a glass of milk.
- You can slice it and spread a thin layer of jam on it if you want something sweeter.
Frequently Asked Questions
1. Can I use a round pan instead of a loaf pan?
Yes, but the baking time may change, check with a toothpick after 25 minutes.
2. How long should I beat the egg whites?
The egg whites are ready when you turn the bowl upside down and they don’t fall out, and the texture is glossy.
3. Can I make the cake without baking powder?
Baking powder helps with rising. Without it, it relies solely on the air in the meringue and won’t rise the same.
4. What kind of walnuts works best?
I usually use Romanian walnut kernels, chopped fairly large, not ground.
5. Can I double the recipe?
Yes, but be careful with the size of the pan and adjust the baking time, it may need an extra 10-15 minutes.
Nutritional Values
Estimate for one slice (out of 10):
Calories: approx. 180 kcal
Protein: 3 g
Carbohydrates: 27 g
Fat: 6 g
Fiber: 0.5 g
Values vary depending on the size of the slice and the type of walnuts used. The cake does not contain many fats, aside from oil and walnuts.
Storage and Reheating
It can be stored covered at room temperature for 2-3 days. If you want it to last longer, put it in the fridge, but the texture becomes slightly denser. Reheating is not necessary, but if you want a warmer slice, 10-15 seconds in the microwave is enough. If it hardens on the surface, you can cover it with a damp cloth for a few hours.
This is the version I have made most often and it has never failed. The cake remains fluffy, not dry, and is simple enough not to linger in the kitchen.
I have made this cake several times, especially when I have eggs to use up or when I don’t want complicated cream desserts. Although I’m not a huge fan of cake, this recipe turns out really well and doesn’t dry out. The texture is slightly moist, with walnuts sprinkled on top and a bit of cocoa mixed into the batter. I usually let it cool before slicing, otherwise it crumbles.
Quick Info
Total time: approx. 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 1 large cake (8-10 slices)
Difficulty: easy
Recipe type: simple dessert for home
Ingredients
4 eggs
1 cup sugar (150 ml)
1 cup flour (150 ml)
2 packets vanilla sugar
7 tablespoons oil
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1 teaspoon cocoa
1 handful chopped walnuts
1/2 packet baking powder (approx. 5 grams)
Preparation Method
1. Separate the eggs. The egg whites in a larger bowl, the yolks in a smaller one.
2. Beat the egg whites with a pinch of salt, using a mixer on high speed. When they start to stiffen, gradually add the sugar while mixing. Continue until you achieve a stiff, glossy meringue.
3. Whisk the yolks with the oil, like making mayonnaise. Mix until it becomes creamier, then add the grated lemon zest and vanilla sugar.
4. Pour the yolk mixture over the meringue. Gently fold with a spatula, using upward motions to avoid losing air from the batter.
5. Sift the flour and add it gradually, one spoonful at a time, using the same gentle spatula motions.
6. Dissolve the baking powder with the 3 tablespoons of lemon juice. A little foam will form, and I add it directly to the mixture, mixing quickly but gently.
7. Prepare the cake pan by lining it with parchment paper.
8. Pour about two-thirds of the batter into the pan. In the remaining batter, add the cocoa and mix gently until incorporated.
9. Pour the cocoa batter over the plain batter in the pan, being careful not to mix too much to keep the color difference visible.
10. Sprinkle the chopped walnuts on top.
11. Place the pan in the preheated oven at 180°C and bake the cake for 30 minutes. At the end, I test with a toothpick – if it comes out clean, it’s done.
12. Remove the cake from the pan and let it cool completely on a rack before slicing.
Why I make this recipe often
It doesn’t require complicated ingredients and is not sensitive to small variations in quantities. I can make it quickly when I want a simple sweet, and it’s still good the next day, without losing its texture. If there are leftovers, it keeps well for a few days.
Tips and Variations
Tips
- If the meringue is not beaten enough, the cake will not rise well.
- After adding the flour, do not use the mixer, only the spatula for mixing.
- I put the walnuts on top, not in the batter, otherwise they tend to sink to the bottom.
- If you don’t have parchment paper, you can grease the pan with a little oil and sprinkle flour.
Substitutions
- Vanilla sugar can be replaced with vanilla extract, half a teaspoon is sufficient.
- If you don’t have fresh lemon, you can use vinegar to dissolve the baking powder, but lemon adds flavor.
- For those who do not consume walnuts, they can be omitted, but the texture of the cake will be simpler.
Variations
- You can add more cocoa, but do not exceed one tablespoon, otherwise it will change the texture.
- Some of the walnuts can be mixed with the cocoa batter for a richer layer.
- You can add raisins, but hydrate them first.
Serving Ideas
- It’s good with coffee or tea.
- For kids, alongside a glass of milk.
- You can slice it and spread a thin layer of jam on it if you want something sweeter.
Frequently Asked Questions
1. Can I use a round pan instead of a loaf pan?
Yes, but the baking time may change, check with a toothpick after 25 minutes.
2. How long should I beat the egg whites?
The egg whites are ready when you turn the bowl upside down and they don’t fall out, and the texture is glossy.
3. Can I make the cake without baking powder?
Baking powder helps with rising. Without it, it relies solely on the air in the meringue and won’t rise the same.
4. What kind of walnuts works best?
I usually use Romanian walnut kernels, chopped fairly large, not ground.
5. Can I double the recipe?
Yes, but be careful with the size of the pan and adjust the baking time, it may need an extra 10-15 minutes.
Nutritional Values
Estimate for one slice (out of 10):
Calories: approx. 180 kcal
Protein: 3 g
Carbohydrates: 27 g
Fat: 6 g
Fiber: 0.5 g
Values vary depending on the size of the slice and the type of walnuts used. The cake does not contain many fats, aside from oil and walnuts.
Storage and Reheating
It can be stored covered at room temperature for 2-3 days. If you want it to last longer, put it in the fridge, but the texture becomes slightly denser. Reheating is not necessary, but if you want a warmer slice, 10-15 seconds in the microwave is enough. If it hardens on the surface, you can cover it with a damp cloth for a few hours.
This is the version I have made most often and it has never failed. The cake remains fluffy, not dry, and is simple enough not to linger in the kitchen.