Fluffy walnut sponge cake

Super fluffy walnut sponge cake,an easy yet delicious dessert that you should have in your repertoire.I came up with this recipe inspired by my classic sponge cake recipe.It was on a Sunday morning and i was looking for an easy and quick sweet treat for our breakfast,something unpretentious made with simple ingredients.

I initially wanted to throw some chocolate chips into the batter but my husband likes only plain chocolate so we immediately discarded this option then toasted coconut flakes,toasted hazelnuts and walnuts(toasted or not) came to mind.

Lots of possibilities🙄but we opted for raw ground walnuts and i'm dying of curiosity on how the cake would have tasted if i had used coconut or hazelnuts!!One day i'll experiment with these ones too.

Some lemon zest was added to the batter as well and honestly,i was afraid that lemon-walnut combo could not go well together but they're a match made in heaven.

The flavours are just perfect,the cake is not too sweet,it has a delicate hint of lemon and delicious walnut bits.Dust with confectioner sugar and serve with your favourite cup of tea,a glass of milk or coffee! Enjoy!

Prep.Time: 10 min.

Cooking Time: 25-30 min

Yield: 1 loaf

Ingredients:

• 4 large eggs,room temperature

• 120g all-purpose flour

• 100g caster sugar

• 40g sunflower oil

• 40g milk

• 50g ground walnuts

• pinch of salt

• grated zest of a lemon

DIRECTIONS:

• Preheat oven to 175ºC/345ºF (convection/fan forced mode) • Butter and line with parchment paper a 25cm x 11cm loaf pan. • Separate the egg whites from egg yolks. • Add egg whites and salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 4-5 minutes until stiff peaks form. • Add egg yolks,one at time beating well after each addition. • Fold in lemon zest. • Lower speed mixer to low and pour the oil in a thin stream. • Add the milk with your speed mixer still on low.Whisk just until combined. • Add the flour in several additions.Sift the flour on top of the egg mixture,a little at a time.Fold it gently,from bottom to top,using a silicone spatula or a hand whisk. • Add ground walnut also in several additions and fold it gently. • Pour the batter into the prepared pan,spreading it evenly with a rubber spatula or an offset spatula . • Bake at 175ºC/345ºF for 25-30 minutes until golden brown on top and the toothpick inserted into center comes out clean. • Let the cake rest in the pan for 5 minutes then remove the cake from the pan and transfer to a wire rack to cool completely. • Dust with confectioner sugar before serving.Store at room temperature covered with cling film or in an airtight container for up to 5 days.

That's all, folks!

Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @violeta.pasat ,hastag #theladyinjeansbakes or leave me a comment below!