This elegant Walnut Sponge Cake is based on a recipe by Vilma Lo Presti, which you can find in her chia cookbook, Pastrymaking and Baking with Chia. The directions are a bit involved, but when you really want to impress, you will be glad you took the time to make this amazing cake!
6 large egg whites, divided
1 large egg
2/3 cup granulated sugar, divided
2-1/2 tablespoons honey
3-1/2 tablespoons virgin coconut oil, plus more for greasing pan
1/2 teaspoon cream of tartar
1 cup cake flour
2/3 cup whole wheat pastry flour, plus more for dusting pan
2 teaspoons baking powder
1/3 cup walnuts, finely chopped
5 tablespoons milled chia
Optional topping: Confectioner's sugar
Preheat oven to 325 degrees. Prepare an 8-inch cake pan by lightly oiling and dusting with flour. Set aside.
In the bowl of a standing mixer, using the whisk attachment, beat two of the egg whites and the whole egg with half the sugar and the honey until creamy.
With the motor on low, slowly drizzle the oil into the egg mixture. Remove the bowl and set aside.
Attach a fresh bowl to the mixer and beat the remaining four egg whites with the remaining sugar and the cream of tartar. Beat until the mixture forms soft, flexible peaks.
In a separate large bowl, sift together both flours and the baking powder.
With the mixer on low - or using a large spatula and working by hand, alternately fold the egg and sugar mixture and flour mixture into the whipped egg whites.
Gently fold in the walnuts and milled chia.
Pour batter into the prepared pan and place it in the oven. Bake until a toothpick inserted in the middle comes out clean, about 40 minutes.
Allow the cake to cool 10 minutes in the pan before inverting and cooling completely on a rack. Dust with confectioner's sugar, if desired.
Yield: 12 slices
Serving size: 1 slice
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