Walnut Sponge Cake
|Eggs||6 , separated|
|Cold water||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Granulated sugar||3 Teaspoon|
|Flour||1 1⁄4 Cup (20 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped fine|
|Cream of tartar||3⁄4 Teaspoon|
Beat egg yolks until thick and lemon colored.
Add water, vanilla and sugar replacement, beating until light and fluffy.
Stir in flour, cinnamon, salt and walnuts.
Beat egg whites until foamy and add cream of tartar, beating until stiff peaks are formed.
Gently fold egg yolk mixture into stiffly beaten egg whites.
Pour into ungreased 9 in. (23 cm) tube pan.
Bake at 325°F (165°C) for 60 to 70 minutes, or until cake springs back when lightly touched with finger.
Invert cake in pan over bottle or wire rack and cool 1 hour before removing from pan.