Almond sponge cake is one of our favorite versions of sponge cake recipes. A sponge cake recipe uses minimal fat and really whipped eggs for its distinct and desireable texture. Since the cake itself is relatively low in fat you can feel less guilt adding a dollop of whipped cream to serve.
184 calories; total fat 3g; saturated fat 1g; cholesterol 107mg; sodium 32mg; carbohydrates 36g; fiber 0g; protein 5g.
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Rating: 1 stars
This recipe is a mess. It calls for only 1 cup of sugar, yet directs the baker to "add the 1 cup of sugar" to the egg yolks, and then "add the 1/2 cup of sugar" to the egg whites" later on. It makes a whole heck more batter than a "10" tube pan" would suggest, and for some reason calls for twice as much vanilla to almond, despite being an Almond sponge. Last, using this recipe to fill 4 6" pans, I estimated that I would need to triple the recipe, which was a ridiculous over-estimation. I filled all four 6" tins, a 10"springform and still had a respectable amount of batter left over.
I hope this cake at least tastes good, because at least then I can tweak it and use it again.