Recipe: Walnut Syrup Sponge Cake

Recipes using Diamond Shelled Walnuts

• 4 cups (2 lbs) granulated sugar
• peel of 1 orange or lemon
• 2 cloves
• 18 eggs, separated, at room temperature
• 5 tbsp Cognac
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 6-oz pkg zwieback, crushed fine
• 1 lb shelled walnuts (approx. 4 cups), coarsely chopped
• 1 tsp ground cinnamon

1. Combine the water, 2-1/2 cups of the sugar, orange or lemon peel and cloves in a saucepan and boil for 10 minutes.
2. Remove the peel and cloves and cool.
3. Meanwhile, using an electric mixer, beat the egg yolks until light and lemon colored, and gradually add the remaining cups sugar.
4. In a separate bowl , mix the Cognac, vanilla extract, and walnuts, and cinnamon, and gradually add to the batter, mixing on low speed.
5. Beat the egg whites until soft peaks form.
6. Slowly fold into the cake batter, then pour into a greased 15-1/2 x 11 x 2 inch baking pan.
7. Bake in a moderate oven and set on a wire rack. Spoon the cooled syrup over the cake and allow it tc cool in the pan.
8. Cut into traditional diamond shapes according to the desired size.