Walnut Pound Cake

Method:

1. Prepare and line a 9-inch cake pan (I used 7-inch square pan).
2. Chop walnuts and lightly toast in an oven for about 5 minutes. Be careful not to over toast it.
3. Sift flour and baking powder. Set aside.
4. In a large mixing bowl, cream slightly softened butter with half of the sugar (in my case 75g) using an electric beater until light and fluffy.
5. Add egg yolks, one by one and cream and cream till well mixed. 
6. Add in flour mixture slowly (You may use a wooden spoon manually or if you are using an electric beater, to use low speed). Set aside.
7. In another mixing bowl, beat egg whites using an electric beater. Add the other half of the sugar slowly and continue beating until the egg white reaches stiff peaks (When you lift the beater, the tip droop slightly, and beaten egg whites becomes stiff and shiny).
8. Add toasted nuts and chocolate chips into the cake batter.
9. Fold in beaten egg whites into the cake batter, in two to three additona, until egg whites is well-incorporated into the batter.
10. Pour batter into prepared pan. Bake in preheated oven at 160C for about 50 minutes to one hour (I used 45 minutes).