Walnut Butter Sponge Cake – adapted from Enne Ty’s Almond version
Yields a 6″ square/7″ round cake
3 yolks (65g eggs with shell)
20g castor sugar
113g Butter, melted n cooled
1 tsp Vanilla Extract
3 egg whites
70g castor sugar
1/4 tsp cream of tartar
70g Plain flour
56g Walnuts, roasted and blend finely
1/2 tsp Clabber Girl Double Acting Baking Powder
Line the bottom of a 6″ square pan. Preheat oven to 160C.
Whisk yolks and sugar from A till fluffy. Add melted butter, and vanilla extract. Set aside.
Whisk egg whites in B until frothy before adding cream of tartar and continue to whisk, while gradually adding sugar, till firm peaks.
Sift flour into mixture A and mix. Add in blended walnut. Batter will be sticky at this stage. Add 1/3 meringue to loosen the gluten. Continue to fold in the remaining meringue 1/3 at a time. Pour into baking pan slowly from a height to break large bubbles. Shake gently from side to side to level the batter.
Baked at 160 degrees at lowest rack for 50-60 minutes or till golden brown. Test with a skewer for doneness before removing from oven to cool slightly. THen unmould and continue to cool on rack.