Fluffy Walnut Cake with Whipped Cream
A wonderfully light walnut cake made with folded egg whites for an airy crumb, topped with a luscious walnut whipped cream. Easy enough for a weeknight treat yet impressive enough for guests.
🛒 Ingredients
10 servings
- 3 eggs, whites and yolks separated
- 1 cup (200 g) granulated sugar
- 3 tbsp unsalted butter, softened
- 1 ¾ cups (200 g) all-purpose flour, sifted
- 1 tsp baking powder
- 1 cup (100 g) roughly chopped walnuts
- ¾ cup (200 g) sour cream or thick crème fraîche
- butter and flour for the pan
- ¾ cup (200 g) heavy whipping cream, chilled
- 4 tbsp powdered sugar
- 1 cup (100 g) chopped walnuts
- whole walnut halves for decoration
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (22 cm) round cake pan.
- 2
Beat egg whites with a pinch of salt until stiff peaks form. Set aside.
- 3
In a large bowl, beat egg yolks with sugar and butter until pale and fluffy.
- 4
Stir in the sour cream, then gently fold in the sifted flour using a spatula.
- 5
Fold the egg whites into the batter in three additions, lifting gently to keep them airy. Add chopped walnuts and baking powder last.
- 6
Pour batter into prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- 8
Whip the cold heavy cream with powdered sugar to soft peaks. Fold in the chopped walnuts.
- 9
Spread the walnut cream over the cooled cake and garnish with walnut halves. Refrigerate until ready to serve.
💡 Chef's Tip
Toast the walnuts in a dry skillet for 5 minutes before chopping to enhance their flavour. The cake keeps well in the fridge for up to 3 days.
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