Recipe for a sponge cake without flour. It comes out light, fluffy and grows to heaven

We usually make a classic, and sometimes dark – then add cocoa to the mass. Few have heard of a nut baking without a gram of flour. Thanks to nuts, it comes out more moist, and its taste is more interesting. It grows high, so it will be perfect as a cake base or cake with cream.

In this recipe, we use walnuts. Nothing prevents you from replacing them with almonds or hazelnuts.

We make a nut sponge cake in the same way as the light with wheat flour. The use of a proven, confectionery trick for a light and fluffy baking is important. In question?

In one bowl, beat the proteins with salt and sugar to a fluffy foam, and in the other yolks with the rest of the sweetener. Only then we combine them with each other and with nuts. Thanks to this method, there is no question of falling on the biscuit after baking.

Ingredients:

• 8 eggs at room temperature;
• 250 g of walnuts;
• 200 g cukru;
• 1 teaspoon of baking powder;
• A pinch of salt.

Preparation:

To make a nut sponge cake, at the beginning we grind nuts in a coffee grinder or blender. They must have a consistency of dust with felt pieces of nuts. Thanks to this, the cake texture will be better.

In the next step We beat the proteins to a stiff foam with a little salt and add 1 tablespoon of sugar to them – A total of 100 g. The mass must be stiff and dense without noticeable sweeteners.

In a separate bowl, we beat the yolks with the rest of the sugar So that a bright and fluffy mass arises. We add nut dust and baking powder to it. Mix the whole gently with a spatula.

Then add the protein mass and mix again. The dough must remain fluffy. We put them into a cake tin with a diameter of 24 cm lined with baking paper.

We bake a nut sponge cake in an oven preheated to 170 degrees for 40-45 minutesfor a dry stick. After baking, we leave it in a device with ajar stroke for 10 minutes. Only after this time do we put the dough into a grid.