almond sponge cake

How to Make Almond Sponge Cake: A Step-by-Step Guide

Almond sponge cake, with its delicate texture and nutty aroma, is a delightful treat perfect for tea time or dessert. Here’s a simple yet comprehensive guide to baking this classic.

Ingredients:

- 100g almond flour

- 100g all-purpose flour

- 4 large eggs (separated)

- 80g granulated sugar

- 50g unsalted butter, melted

- 1 tsp vanilla extract

- A pinch of salt

Instructions:

1. Preheat & Prep: Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

2. Mix Dry Ingredients: In a bowl, whisk together almond flour, all-purpose flour, and salt. Set aside.

3. Whip Egg Whites: In a clean, dry bowl, beat egg whites with an electric mixer until frothy. Gradually add sugar, continuing to beat until stiff peaks form.

4. Fold in Yolks: Gently fold egg yolks and vanilla extract into the egg white mixture using a spatula, maintaining airiness.

5. Combine Dry Ingredients: Sift the flour mixture over the batter and fold gently until just combined. Drizzle in melted butter, folding slowly to avoid deflating the batter.

6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.

7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve plain or with fresh berries and whipped cream. Enjoy your homemade almond sponge cake!