Filbert Sponge Cake Filbert Sponge Cake

Author: Canadian Living

Canadians have always loved cakes. In fact, one Victorian immigrant described Canada as the "land of cakes." There were cakes to eat with preserves, with sherry, with tea ... and for a picnic, a showy cake dusted with icing sugar.

  • Portion size 12 servings
  • Credits : ©



Place 1/2 cup (125 mL) chopped filberts in well-greased 9-inch (3 L) tube pan. Shake pan so that nuts cover bottom and about 1/3 of way up sides. Reserve remaining nuts.

Cream butter and 1 cup (250 mL) sugar until light and fluffy. Beat in yolks, one at a time; reserve whites.

Sift together flour, salt, baking soda and nutmeg. Add to creamed mixture alternately with buttermilk, starting and ending with dry ingredients.

In separate bowl, slowly beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add remaining sugar (1/2 cup/125 mL) and beat until peaks are glossy and firm.

Sprinkle remaining nuts over top of batter; gently spoon egg whites on top of nuts and fold all ingredients together.

Transfer to prepared pan. Bake in 350°F (180°C) oven for 55 to 60 minutes or until well risen and firm to touch and skewer inserted in centre comes out clean. Cool in pan 10 minutes; let cool on rack to room temperature.

Just before serving, sprinkle icing sugar through sieve over top. Store in large airtight container.

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Baking & Desserts

Filbert Sponge Cake