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Easy Walnut Cake
This Easy Walnut Cake begins with a tender sponge base enriched by cheese-like crumb and studded with toasted walnut pieces for a satisfying crunch. Three whole eggs are separated to allow whipped egg whites to lift the batter, creating an airy crumb that holds moisture beautifully. The yolks combine with sugar, vegetable oil, and milk to form a silky batter, into which flour and baking powder are folded gently. Toasted walnut halves add warmth and nuttiness throughout the cake. After an initial bake, the cake is crowned with a cloud of sweet meringue—egg whites beaten with sugar until glossy peaks form—then returned to a lower-temperature oven to cook the meringue without overbrowning the cake. The result is a perfect balance of soft, buttery crumb beneath a sweet, crisp meringue crust studded with more walnuts. Each slice offers contrasting textures: a tender interior, crunchy nuts, and an ethereal top layer. Serve it plain or with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream for an elegant presentation.
Preparation, Cook, and Total Times
Preparation Time: 20 minutes
First Bake: 20 minutes at 180 °C (360 °F)
Second Bake (Meringue): 40 minutes at 160 °C (320 °F)
Total Time: Approximately 1 hour 10 minutes
YIELD
One 18 × 28 cm (7 × 11 in) rectangular cake; serves 12–16
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Ezoic
CUISINE
European-Inspired Home Baking
Full List of Ingredients
For the Cake Batter:
3 large eggs, yolks and whites separated
60 g (3 Tbsp) granulated sugar
Pinch of fine salt
60 ml (3.5 Tbsp) neutral vegetable oil
200 ml (¾ cup + 2 Tbsp) whole milk
210 g (10 Tbsp + 1 tsp) all-purpose flour
1 tsp baking powder
50 g (4 Tbsp) walnuts, toasted and coarsely chopped
For the Meringue Topping:
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