Nut Sponge Cake – Very Loose and Fluffy

Rating: 3.41 / 5.00 (22 Votes)

Total time: 1 hour

Servings: 10.0 (servings)



For the nut sponge cake, grease and flour the mold. Beat the yolks, add the sugar and vanilla sugar. Spoon in the hot water until thick and fluffy.

Very important: the mixture must almost double in size and become much lighter or almost white.

Beat the egg whites with a little salt and a little cold water until stiff.

Stir rum and hazelnuts into the yolk mixture, lastly carefully fold in flour and snow (a little flour and a little snow, then repeat). Pour into the pan and bake in the preheated oven for 35-40 minutes at medium heat.

Turn out the nut sponge cake and sprinkle with powdered sugar.

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