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Egg whites reserved from above
80 g (4 Tbsp + 1 tsp) granulated sugar, divided into 2 Tbsp portions
Pinch of fine salt
Optional: additional walnut halves or flakes for garnish
Step-by-Step Cooking Directions
Preheat Oven & Prepare Pan:
Preheat your oven to 180 °C (360 °F). Line an 18 × 28 cm rectangular baking pan with parchment paper, allowing a slight overhang for easy removal, or lightly grease if not non-stick.
Toast the Walnuts:
Spread 50 g walnuts on a baking sheet and toast in the preheated oven for 5–7 minutes until fragrant. Let cool, then chop coarsely.
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Beat Egg Yolks, Sugar & Salt:
In a large mixing bowl, whisk together egg yolks, 60 g sugar, and a pinch of salt until pale and slightly thickened, about 2 minutes.
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Incorporate Oil & Milk:
Gradually pour in the vegetable oil while whisking, then whisk in the milk until fully combined and smooth.
Sift Dry Ingredients:
In a separate bowl, sift together flour and baking powder. Gently fold the dry mixture into the wet ingredients in two additions, mixing lightly until just combined—do not overmix.
Fold in Toasted Walnuts:
Gently fold the chopped, cooled walnuts into the batter.
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Whip the Egg Whites:
In a clean, grease-free bowl, use an electric mixer to whisk the 3 reserved egg whites with a pinch of salt until soft peaks form. Add the 80 g sugar in four 2 Tbsp increments, whisking after each addition until stiff, glossy peaks form.
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Combine Batter & Whites:
Stir one-third of the meringue into the cake batter to lighten it, then gently fold in the remaining meringue until no streaks remain. Work carefully to preserve volume.
Bake the Cake Base:
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