ALMOND SPONGE CAKE
Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes two 6-inch-round layers
Number Of Ingredients 8
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.
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Obedience Sunday
[email protected]I would not recommend this recipe to anyone. It's the worst almond sponge cake I've ever had.
Bilal Farooq
[email protected]This recipe is a waste of time and ingredients. The cake was a disaster.
Jagat Rana
[email protected]I followed the recipe exactly and the cake turned out dry and crumbly. I'm not sure what went wrong.
Rashmi Kavindya
[email protected]This cake was okay, but I've had better.
Deon Okoye
[email protected]I found this recipe to be a bit too complicated. I think there are easier ways to make an almond sponge cake.
Emma Elijah
[email protected]This cake was a bit too dense for my taste, but the almond flavor was good.
Safi Man
[email protected]I made this cake for my daughter's birthday and she loved it! It was so light and fluffy, and the almond flavor was just right.
Ashura Utamu
[email protected]This is my go-to recipe for almond sponge cake. It's always a crowd-pleaser.
Aadarsh Bhusal
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The cake was amazing! It was so moist and the almond flavor was perfect.
Evalyne Mulinde
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can use it as a base for other cakes or just enjoy it on its own.
Melani Bonilla
[email protected]I made this cake for a party and it was a huge success! Everyone loved it. It was so light and airy, and the almond flavor was just right.
Ethan Adkins
[email protected]This cake was delicious! The almond flavor was subtle and not overpowering. The cake was also very moist and fluffy.
sk Ridoy
[email protected]I've made this almond sponge cake several times now and it's always a hit. It's so easy to make and always turns out perfectly.
GB _has
[email protected]This almond sponge cake was a delight! The texture was light and fluffy, and the almond flavor was perfectly balanced. I followed the recipe exactly and it turned out perfectly.