Can I use a different type of nut instead of walnuts?

Yes, you can substitute walnuts with other nuts like almonds or pecans, but the flavor and texture may vary slightly.

Can I use a different type of oil?

Yes, you can use other neutral oils like vegetable or canola oil, but olive oil adds a unique flavor to the cake.

How do I store the walnut sponge cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend as a substitute for regular flour.

What can I serve with this cake?

This cake pairs well with whipped cream, jam, or a scoop of vanilla ice cream.

Walnut Sponge Cake

Name: Walnut Sponge Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: European
Ingredients: 200 g flour; 150 g sugar; 150 g cocoa powder; 3 eggs; 100 g walnuts; 1 tsp grated orange zest; 1 pinch salt; 1 tbsp baking powder; 125 mL olive oil

@cocinero44

European Snack Dessert Vegetarian Contains Eggs Nut-Free

Both walnuts and other nuts are beneficial for our health, which is why it’s important to include them in our diet, whether eaten raw or as part of a sweet or savory dish. Today’s recipe is a delicious walnut sponge cake that is very easy to prepare and makes the...

Prep Time

20min

Cook Time

25min

Total Time

45min

How to make Walnut Sponge Cake

Step 1
Beat the egg yolks with the sugar until you achieve a smooth, homogeneous mixture.
Step 2
In a separate bowl, sift the flour, cocoa powder, and salt together. Gradually add this dry mixture to the egg yolk mixture, folding gently and alternating with the olive oil.
Step 3
Fold in the chopped walnuts, grated orange zest, and baking powder.
Step 4
Beat the egg whites until stiff peaks form and gently fold them into the batter using smooth, enveloping motions to incorporate air into the mixture.
Step 5
Pour the batter into a baking pan that has been greased with butter and dusted with flour. Bake in a preheated oven at 180°C (350°F) for 25 minutes. Once baked, leave the cake in the oven for an additional 5 minutes with the oven turned off.

Nutrition (per serving)

Calories

321.9kcal (16.1%)

Protein

6.0g (11.94%)

Carbs

29.6g (10.75%)

Sugars

18.8g (37.5%)

Healthy Fat

16.8g

Unhealthy Fat

2.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the egg whites are beaten to stiff peaks for a light and airy sponge texture.
Use freshly grated orange zest for a more vibrant flavor.
Allow the cake to cool completely before serving to enhance its flavor.

FAQS

Can I use a different type of nut instead of walnuts?
Yes, you can substitute walnuts with other nuts like almonds or pecans, but the flavor and texture may vary slightly.
Can I use a different type of oil?
Yes, you can use other neutral oils like vegetable or canola oil, but olive oil adds a unique flavor to the cake.
How do I store the walnut sponge cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for regular flour.
What can I serve with this cake?
This cake pairs well with whipped cream, jam, or a scoop of vanilla ice cream.

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@cocinero44

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