Walnut Sponge Cake

Updated March 13, 2024

Total Time: 2 hours (5 minutes prep, 50 minutes active cooking, 40 minutes cooling)

Difficulty: Moderate

Ingredients

Greasing & Coating

• 10-inch springform pan, greased with oil or softened butter

• 2 tbsp granulated sugar (plus extra for dusting the pan)

Main Ingredients

• 2 cups (250g) walnut pieces, toasted (optional, but enhances flavor)

• 6 large eggs, separated (yolks and whites)

• ½ tsp vanilla extract

• ⅛ tsp fine sea salt

• ⅔ cup (134g) granulated sugar, divided

Optional Garnishes

• Confectioners’ sugar, for dusting

• 1 cup softly whipped cream (optional)

• 1 cup ripe strawberries or seasonal fruit (optional)

Instructions

Step 1: Prepare the Pan & Oven

Preheat the oven to 325°F (163°C). Grease a 10-inch springform pan with butter or oil, then line the bottom with a circle of baking paper. Sprinkle the paper and pan sides generously with granulated sugar, tapping out excess.

Step 2: Prepare Walnuts

Grind walnuts in a food processor until medium-fine, retaining some texture (not overly ground). For hand grinders, set to a "rough chop" setting to ensure chunks remain. Note: Chopping walnuts more coarsely yields a chunkier cake texture preferred by some.

Step 3: Whisk Egg Yolks

In a large mixing bowl, combine egg yolks, ⅓ cup (67g) sugar, vanilla extract, and salt. Whisk by hand or with an electric mixer on low speed until pale yellow and fluffy, about 3 minutes. Gently fold in the ground walnuts until fully incorporated.

Step 4: Whip Egg Whites

In a clean, dry medium bowl, whip egg whites with an electric mixer until soft peaks form. Gradually add the remaining ⅓ cup (67g) sugar, continuing to whip until stiff, glossy peaks form (peaks should stand upright).

Step 5: Fold & Pour Batter

Gently fold one-third of the egg whites into the yolk mixture to lighten the batter. Carefully fold in the remaining egg whites with a rubber spatula (avoid deflating the batter; a few streaks are acceptable). Scrape the batter into the prepared pan and smooth the top with an offset spatula.

Step 6: Bake & Cool

Bake for 30–35 minutes, or until a skewer inserted into the center emerges clean and dry. Remove from the oven and cool on a wire rack for 40 minutes (critical for structural integrity). Unmold the cake and transfer to a serving platter. Dust the top generously with confectioners’ sugar.

Step 7: Serve

For serving, arrange fresh strawberries or seasonal fruit on the cake, or top with softly whipped cream.

Chef’s Tips & Variations

Pan & Texture Adjustments

• Alternative Pans: A friend prefers a smaller, deeper pan; adjust baking time to 35–40 minutes. For a larger, shallow cake, use the 10-inch springform as directed.

• Non-stick Option: Line the pan with parchment paper to prevent sticking (especially if using oil instead of butter).

Nut & Flavor Variations

• Original Hazelnut Swap: Substitute walnuts with hazelnuts for a different flavor profile.

• Passover Adaptation: Use oil (not butter) for greasing and ensure nuts are Passover-compliant (e.g., kosher for Passover walnuts).

• Lemon Twist: Add 1 tsp fine lemon zest to the yolk mixture for brightness.

• Chocolate Glaze: Melt 70% dark chocolate with softened butter (1:1 ratio) and spread over the cooled cake for a decadent finish.

Baking Method Variations

• Jelly Roll Pan Technique: Bake in a 15×10-inch jelly roll pan, then turn out onto a tea towel dusted with confectioners’ sugar. Roll the hot cake with the towel, cool, unroll, spread cream, and slice.

• Vegan Version: Replace eggs with 6 tbsp aquafaba (whipped to stiff peaks) or 3 tbsp flaxseed meal + 6 tbsp water (set 10 minutes to gel). Use vegan butter/oil for greasing and coconut cream for "whipped cream."

Frosting & Garnishes

• Chocolate-Avocado Ganache: Blend 2 ripe avocados with 8 oz (225g) melted, cooled 75% chocolate. Pipe or spread over the cake for a rich, vegan-friendly topping.

Recipe adapted from a 40-year-old family recipe, with modifications for texture and dietary preferences.

Enjoy your nutty, moist walnut sponge cake!