Indulge in the delightful flavors of Greece with our irresistible Greek Walnut Sponge Cake! This light and airy dessert is not only a feast for the eyes but also a treat for the taste buds, boasting the rich nuttiness of walnuts and a hint of sweetness that will leave you craving more. Perfect for any occasion, whether it's a family gathering or a cozy afternoon tea, this cake is sure to impress your guests. With just a handful of simple ingredients and a little bit of love, you can create a show-stopping dessert that transports you straight to the sun-kissed shores of the Mediterranean. Ready to elevate your baking game? Let’s dive into the recipe!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Greek
Serves: 10 servings
Ingredients
- 1 cup finely ground walnuts
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- Separate the egg whites and egg yolks into two large mixing bowls. Ensure no egg yolk enters the egg white bowl, as this will prevent proper whipping.
- In the egg yolk bowl, gradually add sugar while beating with an electric mixer until the mixture becomes pale yellow and forms thick ribbons when the beater is lifted.
- Gently fold in the vanilla extract and finely ground walnuts into the egg yolk mixture until evenly distributed.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl to remove any lumps and ensure even distribution of leavening agents.
- Whip the egg whites using clean beaters until stiff, glossy peaks form. This typically takes 3-4 minutes at medium-high speed.
- Carefully fold the sifted flour mixture into the egg yolk mixture in three separate additions, being careful not to deflate the batter.
- Gently fold in the whipped egg whites, using a spatula and making a cutting motion to maintain the airiness of the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once fully cooled, dust the top generously with powdered sugar using a fine-mesh sieve for an elegant finish.
- Slice and serve at room temperature. The cake pairs wonderfully with Greek coffee or a sweet dessert wine.
Tips
- Fresh Ingredients: Use fresh eggs and high-quality walnuts for the best flavor and texture. The quality of your ingredients can make a significant difference in the final result.
- Egg Separation: Be meticulous when separating the egg whites from the yolks. Even a small amount of yolk in the whites can prevent them from whipping up properly, so make sure your bowls are clean and dry.
- Whipping Egg Whites: For perfectly whipped egg whites, ensure your mixing bowl and beaters are completely grease-free. This helps achieve stiff, glossy peaks that will give your cake its light and fluffy texture.
- Folding Technique: When folding in the flour and egg whites, use a gentle hand. Over-mixing can deflate the batter, resulting in a denser cake. Aim for a light, airy mixture.
- Check for Doneness: Since ovens can vary, start checking your cake a few minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cooling: Allow the cake to cool in the pan for a short time before transferring it to a wire rack. This helps prevent it from breaking apart and ensures a nice texture.
- Serving Suggestions: Pair your Greek Walnut Sponge Cake with a cup of strong Greek coffee or a glass of sweet dessert wine for a truly authentic experience. Enjoy it at room temperature for the best flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 95mg
