Best 6 Citrus Almond Sponge Cake Recipes

CITRUS-ALMOND POUNDCAKE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
• Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
• Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
• Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

ALMOND SPONGE CAKE

Steps:

• Preheat oven to 400 degrees. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool.
• Reduce oven temperature to 350 degrees. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside.
• Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment.
• Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining sugar. Beat until stiff and glossy, about 4 minutes.
• Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula.
• Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use.

CITRUS-ALMOND SPONGE CAKE

Steps:

• For the Margarita Semifreddo
• Put twenty 2 x 2-inch ring molds on a tray and put them in the freezer at least 1 hour before you start to make the semifreddo.
• Stir the tequila, Cointreau, simple syrup, and lime juice and zest together to make the margarita base. Measure 2/3 cup (drink the rest).
• Pour about 3 tablespoons of the margarita base into a small glass bowl and sprinkle the gelatin over the surface. Let sit for about 1 minute, then microwave for 45 seconds or heat gently in a small saucepan until melted.
• Put the egg, egg yolks, and sugar in the bowl of a standing mixer. Set the bowl over a saucepan of simmering water-make sure the bottom of the bowl doesn't touch the water-and whisk until the sugar is melted and the mixture is hot. Whisk in the gelatin.
• Move the bowl to the standing mixer fitted with the whisk and whisk at medium-high speed until the mixture is pale and light and the sides of the bowl are cool.
• In a separate bowl, whip the cream to medium peaks.
• Fold about half of the remaining margarita base into the eggs. Fold in half the cream, then repeat, folding in the remaining base and the cream, gently but thoroughly.
• Fill a pastry bag and pipe the semifreddo into the ring molds (see Note), leaving about 1/3 inch of headroom. Cover with plastic wrap and freeze for at least 2 hours before serving.
• For the Sponge Cake
• Heat the oven to 375°F or 350°F on convection. Spray eight to nine 1-ounce aluminum timbale molds with cooking spray and coat them with sugar (vanilla sugar, page 185, would be best). Set the molds on a baking sheet.
• In a small bowl, rub the sugar, orange and lemon zests, and vanilla seeds (rinse, dry, and save the pod for another use) together with your fingers.
• Whisk the almond flour, cornstarch, and salt together.
• Put the egg and egg yolk in the bowl of a standing mixer fitted with the whisk. Whisk at medium speed until frothy. Add the sugar mixture and beat at medium-high speed until light and doubled in volume. Add the dry ingredients gradually, scraping the sides of the bowl as needed. Increase the speed to high and beat until the batter regains its original volume, about 3 minutes. You can prepare the batter about 2 hours in advance. Cover the bowl with plastic wrap and refrigerate it right away.
• If you've made the batter in advance, whisk it again on high speed for about a minute. Fill a pastry bag and pipe the batter into the molds, filling them about two-thirds full. Bake until puffed, golden, and firm, about 11 minutes. Rotate the pan halfway through baking.
• Unmold the cakes right away. You'll need to nudge them out of the molds with a small knife. Serve them warm.
• To Serve
• Mix the orange zest and sugar together in a small bowl. Dip the tops of the warm sponge cakes into the sugar and set them on small plates. Garnish with the candied kumquats and lemon zest. Unmold the margarita semifreddos by rubbing each mold briskly between your palms and then pushing the semifreddo out of the mold. Add them to the plates.

LEMON ALMOND SPONGECAKE

Steps:

• Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds. In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted. Add the flour mixture and beat the batter until it is just combined. In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks. Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper. Invert the cake onto another rack and let it stand, uncovered, overnight to dry out. Cut the cake with a serrated knife into 3/4-inch cubes.

CITRUS, ALMOND & YOGURT CAKE

Steps:

• Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
• Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
• Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
• Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

ALMOND SPONGE CAKE FOR STONE-FRUIT TRIFLE WITH LEMON MOUSSE

Steps:

• Preheat oven to 400 degrees. Arrange almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Transfer sheet to a wire rack, and let cool.
• Reduce oven temperature to 350 degrees. Pulse almonds in a food processor until coarsely ground. Add flour and 1/2 teaspoon salt; continue to pulse until finely ground.
• Butter a 9-inch round cake pan, and dust with flour, tapping out excess. Combine yolks, 1/2 cup sugar, and the vanilla in a large bowl. Whisk until pale and fluffy, about 2 minutes.
• Whisk whites with a mixer on medium speed until soft peaks form. Raise speed to high, and gradually add remaining 1/4 cup sugar. Beat until stiff, glossy peaks form, about 4 minutes.
• Fold egg-white mixture into yolk mixture. Working in 3 additions, fold in almond-flour mixture. Pour batter into prepared pan, and smooth top using an offset spatula.
• Bake until cake is deep gold and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer pan to wire rack, and let cool for 30 minutes. Turn out cake from pan, and let cool completely. Halve cake crosswise, and cut each into quarters to use for trifle.