Fluffy walnut sponge cake

Name: Fluffy walnut sponge cake
Ingredients: 6 eggs; 200 g sugar; 1 sachet vanilla sugar (8 g); 6 tablespoons oil; 250-300 g flour; 1 sachet baking powder (10 g); 3 tablespoons cocoa; 50 g walnuts; 10 g powdered sugar

Dessert - Fluffy walnut sponge cake by Jeana C. - Recipia

Fluffy walnut sponge cake has one plain layer and one cocoa layer, with walnuts baked on top. The batter with eggs, sugar and flour stays airy, and you can see the two colors when you cut it; I bake it in a 27 cm pan. I make sure the eggs are at room temperature before separating them. Preparation: 20 minutes. Cooking: 30 minutes. Rest: 60 minutes. Total time: 110 minutes. Servings: 8. Approximately 430 kcal and 10 g protein per serving.

Ingredients

6 eggs
200 g sugar
1 sachet vanilla sugar (8 g)
6 tablespoons oil
250-300 g flour
1 sachet baking powder (10 g)
3 tablespoons cocoa
50 g walnuts
10 g powdered sugar

Preparation

1. Separate the eggs. Beat the egg whites until foamy, add the sugar and vanilla sugar, then keep beating until the foam is firm and doesn’t slide out of the bowl. 2. Mix the egg yolks with 6 tablespoons of oil and pour them over the egg whites. Fold in gently with a spatula. 3. Add the flour and baking powder and fold them in without beating the mixture. 4. Divide the batter into two equal parts. Fold the cocoa into one of them. 5. Line a 27 cm pan with baking paper. Spread the plain batter evenly, then spoon the cocoa batter on top; you can lightly run a toothpick through the layers to make a pattern. 6. Sprinkle the walnuts on top and bake in an oven preheated to 200°C for 25-30 minutes, until a toothpick comes out clean. 7. Sprinkle with powdered sugar straight away. Leave the cake to cool completely, about 60 minutes, then cut into portions.

Notes

A 27 cm pan makes a fairly low cake; in a smaller one, the middle takes longer to bake, so keep an eye on it towards the end of the baking time. The flour may take different amounts within the 250-300 g range, so keep the batter loose enough to spread without pressing it into the pan. Freshly chopped walnuts have a clean smell; if they’ve been open for a long time and smell of stale oil, replace them. For a change, use the same amount of chopped hazelnuts. The dessert contains gluten, eggs and walnuts. A slice goes well with plain black tea. If you’re making it for a meal, bake it ahead of time so it can cool before cutting. Keep it covered in the fridge for no more than 3 days so it doesn’t pick up smells from other foods.