• Cooking Time: 60
  • Servings: 6-8
  • Preparation Time: 10



  • 6 large egg whites
  • 1/3 cup plus 2 tablesppons sugar
  • pinch of sea salt
  • 2 cups coarsely chopped walnuts


  • Preheat oven to 350 degrees. line the bottom of an 8-9 inch springform pan with parchment paper. lightly grease the sides of the pan with nonstick cooking oil spray.
  • Combine 3 of the egg whits and 1/3 cup sugar in a small heavy saucepan over low heat.
  • Cook for about 10 minutes, stirring often.
  • Transfer to a medium mixing bowl.
  • Meanwhile, combine remaining egg whites and a pinch of salt in the bowl of a stand mixer or electric hand-held mixer; beat on high speed until stiff peaks form.
  • Add chopped walnuts to the egg white sugar mixture, stirring to coat them thoroughly.
  • Fold in a large spoonful of the beaten egg whites to lighten the mixture, then carefully fold in the remaining beaten egg whites, trying not to deflate them as you work.
  • Transfer the batter to the pan, spreading it evenly.
  • Sprinkle the top with the remaining 2 tablesppons of sugar.
  • Bake for 55-60 minutes until the cake has pulled away from the sides of the pan and a toothpick inserted in it comes out dry.
  • Let cool for 5-10 minutes.

Categories: Cake 

Author Credit: Faith Heller Willinger

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved