Get ready to transform your Passover celebration with the most incredible sponge nut cake you've ever tasted! This light, airy, and absolutely delectable dessert is not just a cake – it's a culinary masterpiece that combines the rich, nutty flavors of ground walnuts or almonds with a cloud-like texture that will make your taste buds dance with joy. Whether you're a seasoned baker or a holiday cooking novice, this recipe is your secret weapon to becoming the ultimate Passover dessert hero!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Jewish
Serves: 10 servings
Ingredients
- 1 cup ground nuts (walnuts or almonds)
- 1 cup sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round springform pan by lightly greasing it and lining the bottom with parchment paper.
- Separate the egg whites and egg yolks into two large, clean mixing bowls. Ensure no yolk contaminates the egg whites, as this will prevent them from whipping properly.
- In the bowl with egg yolks, add sugar and vanilla extract. Beat using an electric mixer until the mixture becomes pale, thick, and forms ribbons when the beater is lifted.
- Gently fold the ground nuts into the egg yolk mixture, being careful not to deflate the mixture.
- In a separate clean bowl, beat the egg whites with salt until stiff peaks form. The whites should be glossy and stand up straight when the beater is lifted.
- Carefully fold the beaten egg whites into the nut and egg yolk mixture in three separate additions. Use a gentle folding motion to maintain the air in the whites.
- Sprinkle baking powder over the batter and fold in gently to distribute evenly.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes. Then, carefully remove the sides of the springform pan and allow the cake to cool completely on a wire rack.
- Once cooled, dust with kosher for Passover powdered sugar if desired, and slice to serve.
Tips
- Egg Separation Perfection: The key to this cake's magical texture is perfectly separated eggs. Even a tiny drop of yolk can prevent your egg whites from whipping to stiff, glossy peaks.
- Room Temperature Magic: Allow your eggs to come to room temperature before separating and beating. This helps them whip up more easily and create a more voluminous batter.
- Gentle Folding Technique: When incorporating egg whites, use a gentle folding motion with a spatula. Think of it as a delicate dance – you want to maintain those precious air bubbles that give the cake its incredible lightness.
- Pan Preparation is Key: Properly greasing and lining your springform pan ensures an easy release and a perfectly shaped cake.
- Avoid Overmixing: Be careful not to deflate the batter when adding nuts and baking powder. A light touch is crucial for maintaining the cake's airy texture.
- Oven Accuracy: Use an oven thermometer to ensure your temperature is precise. An accurate 350°F is crucial for even baking.
- Cooling Matters: Allow the cake to cool completely before serving to let the texture set and the flavors develop fully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 10g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 155mg
