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ISO Non Gebrokt Fluffy Walnut Cake recipe, with separating e

 
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Mevater




 
 
 
 

Post Thu, Apr 01 2021, 1:19 am
Im looking for a no-fail Non Gebrokt Very Fluffy Walnut Cake recipe, with separating eggs.

Tia
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Cheshire cat




 
 
 
 

Post Thu, Apr 01 2021, 1:49 am
Here you go- this recipe's positively a family tradition by now. It's the first cake we bake each year.

12 eggs, separated
1 1/2 cup sugar
1 pack ground walnuts (6 oz)
1 cup potato starch

Beat eggwhites into firm snow, adding sugar slowly. Add rest of ingredients genyly.
Pour into 9x13 pan
Bake for 45 minutes at 350.

Preferably, do not line pan, it help cake rise better
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Cheshire cat




 
 
 
 

Post Thu, Apr 01 2021, 1:52 am
Check cake at the 45 minute mark. It sometimes needs a few more minutes.

It will rise gloriously. Be forewarned that the center will sag in a little as the cake cools. It's still a very fluffy, light tasting cake
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Mevater




 
 
 
 

Post Thu, Apr 01 2021, 1:53 am
Cheshire cat wrote:
Here you go- this recipe's positively a family tradition by now. It's the first cake we bake each year.

12 eggs, separated
1 1/2 cup sugar
1 pack ground walnuts (6 oz)
1 cup potato starch

Beat eggwhites into firm snow, adding sugar slowly. Add rest of ingredients genyly.
Pour into 9x13 pan
Bake for 45 minutes at 350.

Preferably, do not line pan, it help cake rise better


Thanks, I love no folding egg whites cake recipes, but if you dont line the pan and theres no oil, doesnt the cake stick to the pan?
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Cheshire cat




 
 
 
 

Post Thu, Apr 01 2021, 2:03 am
It does, a little. But it's not hard to pry cake off the pan with a knife. It peels away pretty intact.

The unlined pan keeps the cake clinging to the walls of the pan, and so it stretches nicely across the entire area and doesnt curl inward together with the parchment paper... don't know if I'm explaining this clearly.


And it's a moist cake on account of the walnuts, so the lack of oil is not an issue.
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soundofsilence




 
 
 
 

Post Thu, Apr 01 2021, 2:57 am
do you mix the egg yolks with potato starch and nuts before folding into whites?
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Cheshire cat




 
 
 
 

Post Thu, Apr 01 2021, 3:57 am
soundofsilence wrote:
do you mix the egg yolks with potato starch and nuts before folding into whites?


Sorry if I wasn't clear!

After you beat the egg whites and sugar into a stiff snow, you add back the yolks, along with everything else. If the snow is nice and firm, it's not necessary to beat the yolks separately. Simply fold it back into the batter.
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PinkFridge




 
 
 
 

Post Thu, Apr 01 2021, 10:15 am
Here's another recipe:


10 egg whites, beaten into snow
1 pkg. van sugar or 1 Tbsp. vanilla
14 Tbsp. of sugar (I.e. one cup minus 2 Tbsp.)
2 Tbsp. potato starch (or flour)
1/2 lb. filberts, ground (I used 8 oz. ground walnuts)

8 oz. margarine (I partially froze a cup of oil)
10 Tbsp. sugar
10 egg yolks
6 oz. melted chocolate

Fold first 5 ingredients together and bake for 1/2 hour at 350.
Make cream (I mixed all ingredients but oil, and added oil last) and bake for another 15 minutes.
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soundofsilence




 
 
 
 

Post Thu, Apr 01 2021, 7:42 pm
Thanks Cheshire cat! It came out so good. I like the fluffy texture and minimal ingredients. I didn't have walnuts by weight so I used about 1.5 cups.
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