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My Grandma's Famous Nut Sponge Cake

Updated on November 13, 2011

Grandma Vicky's Famous Nut Sponge Cake

This Nut Sponge Cake comes from my grandmother's cake recipe Rolodex. This is also my personal favorite of all the recipe's she has to choose from. This cake is a great birthday cake alternative for your store bought cakes. I know this from personal experience. You have got to take the time one day to make one of these. I promise it won't let your mouth down!

It is not a heavy cake at all; more light and fluffy as well as the icing to go with it. I'm sure you could make your own variations by changing the type of nut or icing flavor, however, I really do suggest you try the original. It is one of the greatest cakes I have ever tasted. Your kids and family will love you for it and it's great for holiday's and family or friend gatherings too. I'm sure it will be somebody elses favorite cake one day too. Maybe yours.

Now, I must warn you ahead of time this cake requires a little time to prepare. But the end result is a magnificent and eyecatching cake. Try adding fresh strawberries to the top for an extra garnish.

Nut Sponge

  • Preheat your oven to 375 degrees
  • Grease and lightly flour Tube Pan


  • 8 extra large (or jumbo) eggs; separated
  • 1 ½ cup granulated sugar
  • 1 ¼ Presto self-rising cake flour
  • 1 cup finely ground walnuts
  • 2 tsps vanilla (add to egg yolks)
  • 8 tblsps ice water

Then with your ingredients you are going to:

  • Beat eggs whites very stiff; put aside
  • Beat egg yolks with vanilla until thick consistency
  • Add sugar to yolks; beat well
  • Add ice water; beat well
  • Add ground walnuts; blend in
  • Fold in 1 1/4 cake flour
  • Fold in egg whites

Bake in tube pan at 375 degrees for 30 minutes; check to see if done; check every 5 minutes skewer is dry

Remove from oven and hang over bottle until completely cool. Remove from pan. (An empty Baily's Irish Cream bottle works perfectly here, that is what she would always used)


  • 4-6 ozs cream cheese
  • 1 cup confectioner's sugar
  • (dash) of salt
  • 4 tblsps cocoa powder (unsweetened)
  • 1 - 1 ½ cups heavy cream

Start at top and blend ingredients in order to desired taste and consistency!!!


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    • profile image

      CollB 7 years ago

      I'll have to try this cake, thanks for this hub.

    • Vondre profile image

      Vondre 9 years ago from Columbia, SC

      Hello [Name],

      Thank you so much for the cake recipe. It looked amazing and tasted great! It was so beautiful that we didn't wanna cut the masterpiece. Thank you so much once again for sharing.

      Well, I too have a cake related hub page as well. Just click on my picture to check it out when you have time or go to to get my free cake book

      Happy Baking!


    • malibu35 profile image

      malibu35 9 years ago from malibu35

      I definitely can use this recipe to my collections. I had lost the exact same one. Good thing someone like you had the same delicious spongecake recipe. This cake is yummy

    • profile image

      LunaLucis1948 9 years ago

      sounds good i'll have to try it

    • stylezink profile image

      stylezink 9 years ago from Atlanta, GA.

      Yes it is suppose to be 1 1/4 cup. I didn't catch the error. Thanks so much!

    • moonlake profile image

      moonlake 9 years ago from America

      This cake sounds great but can you tell me what you mean by "Fold in 1 cake flour"........Is it suppose to be 1 1/4 cup of cake flour.