Easy Walnut Cake

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

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:

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.

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.

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.

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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10 Vegetables That Naturally Help Clear Blocked Arteries
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:
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake at 180 °C (360 °F) for 20 minutes, or until a toothpick inserted into the center comes out mostly clean and the surface is set but not overly browned.

Add Meringue Topping & Second Bake:
Remove the cake from the oven and reduce temperature to 160 °C (320 °F). Spread the remaining meringue evenly over the warm cake, swirling for peaks if desired. Sprinkle additional walnut halves or flakes over the meringue. Return to the oven and bake 40 minutes, or until the meringue is set and lightly golden.

Cool Before Serving:
Let the assembled cake cool completely in the pan on a wire rack. Use the parchment overhang to lift the cake from the pan. Slice with a serrated knife into bars or squares.

Nutritional Information
(Per serving, based on 16 servings)

Calories: 180 kcal

Protein: 4 g

Carbohydrates: 22 g

Fat: 8 g

Saturated Fat: 1 g

Fiber: 1 g

Sugar: 12 g

Sodium: 80 mg

The Origins and Popularity of the Recipe
Nut-studded sponge cakes trace back to Central European home baking traditions, where walnuts and hazelnuts were prized for their rich flavor and festive appeal. Incorporating whipped egg whites into cakes—creating light batters known as génoise or sponge—has roots in French patisserie of the 18th century. Meringue toppings gained popularity in 19th-century Europe as a way to add sweetness and dramatic texture. This Easy Walnut Cake merges those traditions into a straightforward format, making sophisticated techniques accessible to home bakers. Its balance of moist crumb, nutty crunch, and sweet meringue has made it a staple at teatimes, holiday tables, and casual gatherings across Europe and beyond.

Reasons Why You’ll Love the Recipe
Effortless Technique: Simple whisking and folding, no special equipment beyond a mixer.

Textural Contrast: Soft, pillowy cake beneath crisp, sugary meringue.

Nutty Warmth: Toasted walnuts add rich, earthy flavor and satisfying crunch.

Versatile Serving: Equally at home with morning coffee, afternoon tea, or as a light dessert.

Make-Ahead Friendly: Bakes bake in two stages and stores well for 2–3 days in an airtight container.

Health Benefits
Walnuts provide heart-healthy omega-3 fatty acids, antioxidants, and protein. Eggs offer high-quality protein and essential vitamins like D and B12. Milk adds calcium and riboflavin, while moderate use of sugar and oil keeps the cake lighter than richer frostings. By controlling sugar and focusing on whole-food nuts, this recipe balances indulgence with nutritional value.

Serving Suggestions
Dust with a light sprinkle of powdered sugar and serve with fresh berries for color and acidity.

Accompany with a dollop of whipped cream flavored with vanilla or a spoonful of Greek yogurt for tang.

Pair slices with tea varieties like Earl Grey or Darjeeling to complement the nutty notes.

For an iced beverage pairing, offer an affogato-style pour of espresso over a scoop of vanilla gelato alongside the cake.

Common Mistakes to Avoid
Overmixing the Batter: Fold gently to retain the air whipped into the egg whites; vigorous mixing deflates the batter.

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Brighten Your Smile Naturally in Just 2 Minutes
Underwhipping Egg Whites: Ensure stiff, glossy peaks before folding; underwhipped whites won’t give lift.

Skipping Walnut Toasting: Raw walnuts can taste bitter and lack aroma—toast briefly to bring out flavor.

Incorrect Oven Temperatures: Bake the cake too hot and the top may brown prematurely; follow temperature and timing closely.

Peeling Meringue: Don’t open the oven door during the second bake, or the meringue may collapse.

Pairing Recommendations
Wines: A sweet Moscato d’Asti or late-harvest Riesling echoes the cake’s vanilla sweetness and complements walnuts.

Cocktails: A nut-brown ale or sweet sherry (like Amontillado) highlights the nut flavors.

Non-Alcoholic: Serve with sparkling elderflower lemonade or warm spiced cocoa.

Cooking Tips
Room-Temperature Ingredients: Bring eggs and milk to room temperature for smoother batter and better volume.

Use Clean Bowls: Ensure the bowl and beaters for whipping egg whites are grease-free to achieve proper peaks.

Gentle Folding: Use a spatula and a light hand when combining whites and batter—incorporate from edges to center.

Check Doneness: Use a slender skewer; it should come out clean from the cake base but may have soft crumbs on the meringue layer.

Rest Before Cutting: Allow the cake to cool fully to prevent the meringue from cracking when sliced.

Variations to Try
Chocolate Walnut Cake: Fold in 2 Tbsp unsweetened cocoa powder and sprinkle semi-sweet chocolate chips into the batter.

Citrus Zest Twist: Add 1 tsp lemon or orange zest to the batter for a bright, aromatic note.

Honey-Pecan Topping: Swap walnuts for pecans and drizzle the meringue with honey before the second bake.

Spiced Nut Cake: Stir in ½ tsp ground cinnamon and nutmeg to the batter for cozy warmth.

Fruit-Folded Meringue: Mix in 50 g chopped dried cranberries or apricots into the meringue for bursts of tart sweetness.

Similar Recipes to Try
Classic Swiss Roll with Nut Filling

Italian Torta di Nocciole (Hazelnut Cake)

French Gâteau meringué aux Noix (Walnut Meringue Cake)

Almond Orange Upside-Down Cake

Ingredient Spotlight
Walnuts: These nutrient-dense nuts are rich in alpha-linolenic acid (ALA), an omega-3 fatty acid linked to heart health and cognitive function. Their subtle bitterness balances sweet batters, while roasting enhances their natural oils and aroma, transforming the final bite with a toasty depth.

Conclusion
This Easy Walnut Cake delivers sophisticated flavors with approachable techniques. From its tender, nut-studded crumb to its ethereal meringue crown, every element contributes to a dessert that feels elegant yet homey. Whether you’re baking for daily indulgence or special celebrations, this cake’s reliable method and timeless taste will make it an instant favorite in your repertoire.