Hungarian Walnut Sponge Cake

Walnut Sponge Cake
Walnut Sponge Cake © Masrk Thomas / Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
106 Calories
5g Fat
11g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 106
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 75mg 25%
Sodium 171mg 7%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 4g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Hungarian walnut sponge cake recipe can be the base for many elegant desserts including somloi galuska or trifle.
Use a light hand when sifting in the flour so as not to deflate the batter.


  • 3 large eggs (at room temperature)
  • 1/3 cup sugar
  • 1/3 cup cake flour
  • 1/3 cup walnuts (ground, NOT chopped)
  • Pinch salt

Steps to Make It

  1. Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13x9-inch pan and line with parchment.

  2. Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.

  3. Using the whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes.

  4. Meanwhile, combine flour, ground walnuts and salt. In two additions, sift the flour-walnut-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.

  5. Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.

  6. Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet of parchment paper and another baking sheet and invert the sponge cake. Lift off the 13x9-inch pan and carefully peel off the parchment paper. Let cool completely.