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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