Classic sponge cake with nuts

Place eggs, salt and sugar in a deep bowl or mixer bowl.

Beat the ingredients at maximum mixer speed for 10-15 minutes. The mixture should become fluffy and white.

In a separate container, mix the sifted flour with baking powder.

Dry the nuts for a few minutes in a dry frying pan.

When the nuts have cooled, transfer them to a bag and crush them with a rolling pin.

Add the crushed nuts to the egg mixture.

Mix the mixture thoroughly so that the nuts are evenly distributed in it.

Add flour in two stages.

Each time, stir the mixture until smooth.

Pour in milk, vegetable oil and mix the mixture again.

Pour the dough into a pre-prepared form.

Bake the nut sponge cake for 40-45 minutes at 180 degrees Celsius. Test for doneness with a wooden skewer.

Cool the sponge cake well.