|
|

Desserts
|
WALNUT SPONGE CAKE
|
Ingredients
4 large eggs, separated and at room temperature A pinch of salt 1/8 teaspoon almond extract 1/2 cup sugar, in all 1/3 cup cake flour, sifted with 3/4 teaspoon bakin ½ cup walnuts, toasted and finely chopped A 9-inch round spring- form pan
Method
Set the baking rack at the middle level of the oven and preheat the oven to 350°F.
Line the spring-form pan with wax paper and grease the paper.
In a large bowl, using a wooden spoon, stir the egg yolks vigorously with a pinch of salt for 30 second

|
|
|
|
|