Walnut Glory CakeI’ve served this sponge cake at church dinners, reunions and other occasions for 40 years….
Walnut Glory Cake
9 eggs, separated 1-1/2 cups sugar, divided 2 teaspoons vanilla extract 3/4 cup all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon salt 2 cups finely chopped walnuts 2 cups confectioners’ sugar 2 to 3 tablespoons milk
In a large bowl, beat egg yolks until slightly thickened.
Gradually add 3/4 cup sugar, beating until thick and lemon-colored.
Beat in vanilla.
Combine the flour, cinnamon and salt; gradually add to batter and beat until smooth.
In another bowl, beat egg whites on medium speed until soft peaks form.
Add the remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
Fold a fourth of the egg whites into batter; fold in remaining egg whites.
Fold in walnuts.
Spoon into an ungreased 10-in.
tube pan (pan will be full).
Bake at 350° for 45-50 minutes or until cake springs back when lightly touched.
Immediately invert pan; cool completely.
Run a knife around side of cake and remove from pan.
In a small bowl, combine confectioners’ sugar and enough milk to achieve drizzling consistency; drizzle over cake.
Nutrition Facts 1 piece:
- 389 calories, 16g fat (2g saturated fat), 160mg cholesterol, 246mg sodium, 54g carbohydrate (44g sugars, 1g fiber), 11g protein.