Carrot sponge cake "Sunday Dinner"

Let's start by separating the yolks from the whites. Rub a glass of sugar or powdered sugar with white yolks, add rum or cognac, ground cinnamon and cloves.
Walnuts are peeled, calcined in a frying pan and crushed using two graters or a rolling pin, after which we mix them with carrots grated on a coarse grater, breadcrumbs, flour, previously sifted through a sieve and mixed with baking powder, and add to the yolks. The rest of the sugar or powdered sugar is whipped with proteins until a stable white foam is obtained and carefully mixed with the bulk.
We spread the resulting dough into a pre-greased with vegetable or softened butter form and level its surface.
Place the sponge cake in a preheated 200 °C oven and bake for 30-40 minutes.
In order for the baked product to easily come out of the mold, it is necessary to turn it upside down for a few minutes and cover it with a towel soaked in water.
It is recommended to serve carrot sponge cake to the table chilled, with warm milk or cream. You can sprinkle the sponge cake with powdered sugar.