Nut sponge cake

Serves 10

6 eggs
1 cup (200g) sugar
2 cups (240 g) flour
1 teaspoon baking powder
100g walnuts, chopped

Grease, flour and line a round tin of 24 cm.
Whip the eggs and sugar with an electric mixer for 15 minutes.

Sift the flour and baking powder twice and fold into the eggs.
Chop the walnuts ( not too small, as this would prevent the sponge cake from growing properly), flour them well and fold them into the batter.

Pour the dough into the tin and bake in a moderate oven for 40 minutes, or until tested with a skewer.
Remove from the oven and cool in the tin for a few minutes before turning out to cool completely on a wire rack