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Walnut Sponge Cake

Diabetic.Foodie's picture
Ingredients
  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)
  Cinnamon 14 Teaspoon
  Salt 1⁄4 Teaspoon
  Walnuts 1⁄2 Cup (8 tbs), chopped fine
  Cream of tartar 3⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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