Directions:
- Cream the butter and sugar.
- Add the yolks and milk, beat again.
- Add the walnuts and flour.
- Beat the egg whites until soft peak stage.
- Fold in to the mixture carefully, you want the egg whites to add volume.
- Carefully pour batter into a greased and lined 9 inch round cake tin.
- Bake at 185oC oven for 40-45 minutes, until done when tested.
- Chill in the fridge after 10 minutes on the cake airer.
- Keep in the fridge for 1 hour.
- Remove from tin when cold/chilled.
- Serve as is with whipped cream or create layers and fill each layer with butter cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 489.6 Kcal (2050 kJ) | ||
| Calories from fat | 191.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.3g | 33% | |
|---|---|---|---|
| Cholesterol | 89.01mg | 30% | |
| Sodium | 209.66mg | 9% | |
| Potassium | 152.73mg | 3% | |
| Total Carbs | 67.97g | 23% | |
| Sugars | 19.92g | 80% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 8.78g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 403.32 Kcal (1689 kJ) | ||
| Calories from fat | 157.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.55g | 33% | |
|---|---|---|---|
| Cholesterol | 73.32mg | 30% | |
| Sodium | 172.72mg | 9% | |
| Potassium | 125.82mg | 3% | |
| Total Carbs | 55.99g | 23% | |
| Sugars | 16.41g | 80% | |
| Dietary Fiber | 1.75g | 9% | |
| Protein | 7.23g | 18% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 41.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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