Almond sponge cake recipe

Almond Sponge Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This almond sponge cake recipe is a delightful dessert that combines the lightness of a sponge cake with the rich and nutty flavor of almonds. It is a perfect treat for any occasion, whether it's a birthday celebration or a simple afternoon tea. The recipe is easy to follow, requiring only a few basic ingredients and simple steps. The result is a moist and fluffy cake with a subtle almond taste that will leave your taste buds craving for more.

Keywords: almond, sponge cake, recipe, dessert, easy.

Almond sponge cake recipe details

Almond sponge cake recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

225 g	ground almonds
225 g	granulated sugar
5 medium	eggs, separated
1 tbsp	brandy
1 tsp	almond extract
1 tbsp	plain flour, replace with 1-1½ tbsp cornflour if required
¼ tsp	baking powder
1 pinch(es)	salt
	icing sugar, to dust

Instructions

Preheat oven to Gas Mark 3, 170°C, 325°F.

Grease a 9-inch, 22cm springform cake tin and line with parchment paper.

Beat the yolks with about 150g of the sugar until light and creamy. Add the brandy and almond extract, a few drops at a time.

Sift the flour, baking powder and salt into the yolk mixture and mix together. Add the almonds and mix well. The mixture will become quite stiff as the almonds are incorporated.

Whisk the whites with the remaining sugar until stiff peaks form and fold into the batter, in four roughly equal portions, mixing thoroughly between each.

Pour mixture into prepared tin and bake for 50-60 minutes or until done.

Allow to cool for about 10 minutes in tin. Release tin shell and allow to cool on the base on a wire rack until cold.

Remove cake from base and remove lining paper. Dust top with icing sugar before slicing and serving.

About this recipe:
The only family member to have repeatedly made this successfully in the past was an aunt who owned a medium-duty stand mixer. My mother tried making it using a hand mixer, but the mixture was far too stiff before the egg whites were added, and she managed to complete mixing it by hand but with difficulty. I don’t believe that she tried again. Consequently I would suggest using a stand mixer for all stages of mixing.

Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a