Imagine a cake so light it practically floats off your plate, so moist it melts in your mouth, and packed with the rich, nutty crunch of walnuts that will make your taste buds dance with joy! This European-style Walnut Sponge Vanilla Cake is not just a dessert; it's a culinary experience that transforms ordinary ingredients into an extraordinary masterpiece. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to elevate your dessert game and impress everyone at your table.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: European
Serves: 8 servings
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easier removal.
- In a large mixing bowl, crack the 4 large eggs. Using an electric mixer, beat the eggs on medium speed until they are light and frothy, about 3-4 minutes.
- Gradually add 1 cup of granulated sugar to the eggs while continuing to beat. Mix until the mixture becomes thick and pale, which should take about 5-7 minutes.
- In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. This will help to aerate the flour and ensure even distribution of the baking powder.
- Gently fold the dry ingredients into the egg and sugar mixture using a spatula. Be careful not to deflate the batter; use a gentle folding motion.
- Once the flour is just incorporated, add 1 teaspoon of vanilla extract and 1/2 cup of chopped walnuts. Fold these ingredients into the batter until evenly distributed.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- After the cake has cooled, dust the top with powdered sugar for a decorative finish.
- Slice the cake into 8 equal servings and enjoy your Walnut Sponge Vanilla Cake with a cup of tea or coffee!
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature before beating. This helps create a fluffier, more voluminous batter.
- Don't Overmix: When folding in flour, use a gentle hand. Overmixing can deflate the beautiful air bubbles that make your sponge cake light and airy.
- Nut Preparation: Lightly toast your walnuts before chopping to enhance their flavor and add an extra layer of nuttiness to your cake.
- Powdered Sugar Trick: For a professional look, use a fine mesh sieve to dust powdered sugar evenly across the cake's surface.
- Storage Secret: This cake stays moist for 2-3 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 6g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 95mg
