Ingredients Jump to Instructions ↓

  1. 9 eggs, separated

  2. 1-1/2 cups sugar, divided

  3. 2 teaspoons vanilla extract

  4. 3/4 cup all-purpose flour

  5. 2 teaspoons ground cinnamon

  6. 1 teaspoon salt

  7. 2 cups finely chopped walnuts

  8. 2 cups confectioners' sugar

  9. 2 to 3 tablespoons milk

Instructions Jump to Ingredients ↑

  1. In a large 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; gradually add to batter and beat until smooth. In another 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-in. tube pan (pan will be full). Bake at 350° 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.


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