Thursday, March 7, 2013

OTHER CAKES: This is a light and delicious cake that is easy to make, and versatile to be used as a lunch-box snack or as a nice dessert for dinner parties.



WALNUT SPONGE CAKE:

 

 

 


7 tbsp. each all purpose flour & ground walnuts

¼ tsp. cinnamon                                                         

7 eggs, separated

¼ cup + 3 tbsp. sugar                                                  

½ tsp. cream of tartar

pinch of salt                                                                

1 tsp. grated lemon rind

sweetened whipped cream to decorate cake

 

 

 

Preheat oven to 325 degrees F. Butter and flour a 9” spring-form pan.

 

In a small bowl, mix flour, ground walnuts and cinnamon together.  Beat egg yolks with 3 tbsp of sugar and the lemon rind until ribbons form when the beater is lifted. Set aside.

 

In a separate large bowl, beat egg whites with the cream of tartar and salt until foamy; then gradually beat in ¼ cup of sugar, 2 tablespoons at a time, beating well after each addition, until stiff and shiny.

 

Fold yolk mixture into egg whites. Fold in ground walnuts gently but thoroughly and pour batter into prepared pan.  Bake 1 hour or until done. Transfer cake to a rack to cool.

 

When cake is cool, dust with icing sugar to serve.  Alternately, slice cake into 2 layers. Fill and decorate cake with whipped cream if desired.

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