☀️Golden sponge cake, with walnuts and yolk cream

Dessert
Written By Álvaro Culebra

A light, nutty sponge infused with olive oil and layered with glossy, rich egg yolk cream traditional flavor with a nourishing touch.

📝 Ingredients

For the sponge

  • 6 medium eggs (≈ 300 g)

  • 250 g sugar

  • 40 g walnuts

  • 140 g of all-purpose, no leavening)

  • 100 g extra virgin olive oil (mild)

  • 15 g baking powder

For the syrup

  • 100 g sugar

  • 200 g water

For the egg yolk cream

  • 150 g water

  • 300 g sugar

  • 10 egg yolks

  • 15 g cornstarch

  • 20 g butter

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🥣 Key Tools

  • 22 cm (9 inch) Round baking pan / springform pan

🧁 Using a Different Baking Pan Size?

📏 Adjust the batter quantity based on your pan to keep the cake tall, evenly baked, and delicious:

  • 🟢 16 cm (6.3 in) pan → use ½ recipe

  • 🟠 22 cm (8.7 in) pan → standard recipe

  • 🔴 28 cm (11 in) pan → use 1½ recipe

⚖️ These proportions help avoid overflow or flat cakes. When using smaller or taller pans, lower the baking temperature slightly and always do the toothpick test before removing from the oven. Perfect baking is all about balance!

🍳 Instructions

1. Prepare the sponge

  • Blend the walnuts with the flour until finely ground.

  • In a mixing bowl, add eggs, sugar, the walnut-flour mix, olive oil, and baking powder—in that order.

  • Beat until the mixture is smooth and fluffy.

  • Line with parchment paper or grease and flour a round baking pan.

  • Bake at 150°C (302°F) for about 35–40 minutes

  • Check with a toothpick, if it comes out with moist crumbs, it’s ready. Let cool completely.

2. Make the syrup

  • Combine sugar and water in a saucepan.

  • Bring to a boil and simmer until fully dissolved. Remove from heat and let cool.

3. Make the egg yolk cream

  • In a pot, combine water and sugar. Heat to a soft boil, about 100°C (212°F). Remove from heat.

  • In a separate bowl, whisk the yolks with cornstarch until no lumps remain.

  • Once the syrup cools to 85°C (185°F), slowly whisk a small amount into the yolks to temper.

  • Strain back into the pot and cook over low heat, stirring constantly until thickened.

  • Remove from heat, stir in butter, and transfer to a bowl. Cover with cling film touching the surface and let cool completely.

🎂 Assembly

  1. Slice the sponge into 3 even layers using a leveler.

  2. Brush the top layer (placed upside down) with syrup.

  3. Place the base layer on your serving plate and brush with syrup.

  4. Spread a third of the egg cream evenly.

  5. Repeat with the middle layer.

  6. Top with the final sponge layer, brush with syrup, and finish with remaining egg cream.

  7. Smooth the top and sides. Chill at least 2 hours before serving.

🌿 Kuisit Tip

Use a mild olive oil to keep the cake soft and moist without overpowering the flavor. Let the cake rest overnight for a cleaner slice and deeper taste. Decorate with chopped walnuts, candied egg threads, or edible flowers for a festive touch.

Álvaro Culebra
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