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Nut Sponge Cake
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Nut sponge cake is known for its delicate texture and light nutty aroma. This dessert is perfect for family tea time or festive occasions. The recipe combines classic sponge flavor with the addition of chopped nuts, making it richer and more aromatic.
Variations
You can use walnuts, hazelnuts, or almonds, and add a bit of cinnamon or vanilla for extra aroma.
Secrets of tenderness and flavor
For a fluffy sponge, beat the egg whites until stiff peaks form before folding into the batter. Mix gently to maintain a light structure.
Tips for ingredients
Use quality butter and fresh eggs. Nuts can be lightly toasted to enhance their flavor.
Small culinary nuances
Bake the sponge at a stable temperature, do not open the oven during the first half of baking to prevent the cake from collapsing.
Ingredients for the recipe
Ingredients
Tse - Yaytse! С0 Chicken Eggs 10pcs
4 pcs
Diamant White Crystalline Sugar 900g
150 g
Khutorok Wheat Flour 1kg
120 g
Peeled Walnut
100 g
Molokia Sweet Cream Butter 82% 180g
50 g
Dobryk Baking Powder
1 pcs
Mria Vanilla Sugar 35g
1 pcs
Salt Odyssey Himalayan Salt 280g
to taste
Preparation steps
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Ingredient preparation — Beat the eggs with sugar until fluffy. Indicator: volume doubled.
02
Adding dry ingredients — Gently fold in flour, baking powder, and nuts. Indicator: batter is smooth and airy.
03
Baking — Pour the batter into a greased pan and bake at 180°C for 25-30 min. Indicator: golden top, dry toothpick.
Where to order ingredients
Select the required ingredients in one of the stores
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