Tionk Tionk Walnut & Hazelnut Butter Cake

This tionk tionk butter cake is Fiona Lau signature butter cake and its inspired by Victoria Bakes. I love how Victoria created her tionk tionk butter with nutella & walnut. It looks simply yummy. The little trick of this tionk tionk butter is by using the sponge cake method on it, by separating the eggs and then fold in the meringue afterwards. The cake is super soft & moist. I have to admit it tastes and look superb.

And here's what I did.
Ingredients :
(A)
5 egg white
180gm sugar

(B)
250gm   butter, at room temperature
5 egg yolk
200gm  all purpose flour
3 tspn  baking powder
50gm  hazelnut mealed
5 TB  full cream milk
1 tspn  vanilla paste / essence
*100gm   walnut, toasted

Method :
(1) beat egg white till foaming by adding in sugar a few batches till completed.
(2) cream butter till pale in colour then add in egg yolks one at a time till everything well corperated.
(3) in another bowl combine flour, baking powder & hazelnut mealed till well mixed, then stir flour mixture into butter mixture and gradually adding the milk till everything well combined.
(4) now, break half of the walnut and throw into the batter, at the same time add in vanilla essence and stir well.
(5) later, transfer batter into two separate 3x3x9" tray lined with parchment paper and top with the remaining walnuts.
(6) finally, bake at preheated oven 170'C for about 45 minutes or till tester came out clean.

And mine turns out looks as wonderful ! The smell of walnut is amazing. Thank to Vic for introducing this wonderful cake to us.