Serve this lovely sponge cake for church dinners, reunions and other occasions. Tried and true recipe for 40 years.
Provided by Olha7397
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Combine the flour, cinnamon and salt; add to batter and beat until smooth.
- In another mixing bowl, beat egg whites on medium speed until soft peaks form. Add the remaining sugar, 1 Tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining egg whites. Fold in walnuts.
- Spoon into an ungreased 10-inch tube pan (pan will be full). Bake at 350°F for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around side of cake and remove from pan. In a small bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over cake. Yield: 10-12 servings.
Nutrition Facts : Calories 468.3, Fat 20, SaturatedFat 2.9, Cholesterol 190.8, Sodium 298.1, Carbohydrate 65.2, Fiber 2.1, Sugar 54.6, Protein 10.3
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