Panetela de Nueces (Walnut Sponge)

1/2 lb. peeled walnuts
6 tbs. flour
1 tsp. cream of tartar
10 eggs
1 1/4 cup sugar
1 tsp. vanilla

Category: .

Product Description

Weigh walnuts after peeling. Almonds or hazelnuts may also be used. Preheat oven to 375┬░F. Line a 10″ ring mold with wax paper and grease the paper. Do not grease sides of mold. Grind the walnuts. Sift the flour with cream of tartar and add ground walnuts. Beat egg yolks for 15 mins., gradually adding the sugar. Add the vanilla and sprinkle in the flour mixture. Carefully fold in stiffly beaten egg whites. Pour into cake tin and bake until center is dry (approx. 50 mins.) Turn over onto a wire mesh and allow to stand for 1 or 2 hours (in the tin). Loosen sides with a knife remove from tin and remove paper. This┬ásponge may be served with ice cream, whipped cream or chocolate syrup. Serves 8.