- 4 separate eggs
- 200 g sugar
- 115 g ground walnuts
- 120 g flour
- 4 g baking powder
- 1/2 teaspoon salt
- 120 ml of oil
- 120 ml of milk
- 1 teaspoon BAM vanilla paste
A walnut sponge is a dough made from ground walnuts, eggs, sugar, flour and other ingredients. The nuts are usually ground to a fine powder and then mixed with the other ingredients to form a light and fluffy sponge with a delicate nutty flavour.
Walnut sponge cake can be served on its own or combined with whipped cream, fresh fruit or other toppings to create a delicious dessert. It can also make a great base for a cake served for special occasions such as birthdays and holidays, or can be enjoyed as a sweet treat at any time of the year.
To make a walnut sponge cake, we usually first separate the eggs into egg whites and egg yolks, then whisk the egg whites until they turn into a firm mixture. In a separate bowl, mix the egg yolks, sugar and ground walnuts, then fold in the beaten egg whites and sifted flour to make a smooth batter. Pour the batter into the baking tray and bake in the oven until golden brown.
Walnut sponge cake is such a versatile dough that can be adapted in different ways to suit different tastes and preferences. In some recipes only walnuts are added, while in others cinnamon, vanilla or lemon zest are added to further enrich the flavour. In addition, walnuts are a source of nutritional content and can be used to create a healthy dessert.
You can use walnut sponge cake to make several desserts or use other flavours of sponge cake for the base of the cake.
Preheat the oven to 180 °C and line a 23 cm cake tin with baking paper. In a large bowl, whisk the egg whites with an electric mixer until stiff peaks form. In another bowl, whisk the egg yolks and sugar until light and creamy.
Add the ground walnuts to the egg yolk mixture and mix well. Sift the flour, baking powder and salt into the bowl with the egg yolk mixture and stir. Add the oil, milk and BAM, Bourbon Vanilla Paste to the bowl and stir until the mixture is smooth and lump-free. Carefully fold in the beaten egg whites and stir until fully incorporated.