Almond Sponge Cake

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.

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Reviews (0)

1.0 by 2 people

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  • Makes: 12 servings
  • Prep: 1 hr 10 mins
  • Bake: 55 mins
  • Cool: 2 hrs

Almond Sponge Cake

Directions

  1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes.
  2. Preheat oven to 325 degrees F. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Add almond extract, orange juice, and vanilla; beat on low speed until combined. Gradually beat in the 1 cup sugar at low speed. Increase to medium speed; beat until mixture thickens slightly and doubles in volume (about 5 minutes total).
  3. Sprinkle 1/4 cup of the flour over egg yolk mixture; fold in until combined. Repeat with remaining flour, 1/4 cup at a time. Set egg yolk mixture aside.
  4. Thoroughly wash beaters. In a large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 1/2 cup sugar, beating on high speed until stiff peaks form. Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; fold egg yolk mixture into remaining egg white mixture. Pour into an ungreased 10-inch tube pan.
  5. Bake for 55 to 60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove from pan. If desired, top with caramel sauce, whipped cream, and almond slices.
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Nutrition Facts (Almond Sponge Cake)

  • Per serving:
  • 184 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 107 mg chol. ,
  • 32 mg sodium ,
  • 36 g carb. ,
  • 0 g fiber ,
  • 5 g pro.

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Reviews (1)

2 Ratings
196 Days Ago
1.0
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.

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