Return to Main Recipes Page/Return to Home Page

Sponge Cake, Nut (P, KLP, TNT)
Source: Unknown
Serves: 12

1/2 pound nuts, ground
9 eggs, separated
1/2 pound confectioners' sugar (about 2 cups)
2 tablespoons cake meal, sifted
1 dash salt
1 teaspoon vanilla

Beat yolks with sugar, cake meal, salt and vanilla. Add nuts.

Beat egg whites until stiff but not dry and fold into mixture. Pour batter into tube pan.

Bake at 350°F for 45 minutes or until toothpick inserted in center comes out clean. Cool upside down on wire rack.

Poster's Notes:
For the nuts, it will be about 2-1/4 cups before grinding.

This is THE best Passover nut cake. It's easy to make, it's moist and delicious. You can use most kinds of nuts but I usually use walnuts or pecans.

Posted by Sandy Calin

Nutritional Info Per Serving: N/A