This tender, moist sponge cake can be used in so many ways. Serve it plain with
a dusting of powdered sugar. Split it in half and fill with rich chocolate ganache
for a special birthday. Or serve it with cream and fresh berries, a perfect way
to celebrate Mother’s Day.
We’re constantly asked for recipes using almond flour in place of wheat flour.
Here the almond flour adds a gentle sweetness and tenderizes the eggs. Finely milled
almond flour, which is what we make at American Almond Products, ensures a delicate
texture in baked goods. Potato flour helps keep the cake moist although cornstarch
could just as easily be substituted.
For the Flourless Almond Sponge Cake
1 cup American Almond® Blanched Almond Flour
3 tablespoons potato starch
5 eggs, separated
3/4 cup granulated sugar
1 teaspoon vanilla extract
For the Orange Glaze
1/3 cup powdered sugar
1 tablespoon fresh squeezed orange juice
1/2 teaspoon orange zest
2 tablespoons sliced natural almonds
Heat the oven to 350 degrees F. Line the bottom of an 8-inch spring form
pan with parchment paper.
Stir together the almond flour and potato starch. Set aside.
In the bowl of a mixer fitted with the whip attachment, beat the egg yolks
until lightened. Add 1/2 cup of the granulated sugar and the vanilla. Beat on
medium speed until the mixture is foamy and falls from the whip in thick ribbons.
In a separate clean bowl, beat the egg whites until foamy. Add the remaining
1/4 cup of granulated sugar. Beat until the egg whites hold stiff peaks.
Fold egg whites into the yolk mixture. Fold in the almond flour mixture.
Pour into the prepared pan.
Bake for 20 to 25 minutes until the cake springs
back quickly when touched lightly.
Cool completely on a wire rack in the pan.
While the cake cools, make the Orange Glaze. Whisk together the powdered
sugar, orange juice and zest. Use a fork to drizzle the glaze over the cooled
cake. Sprinkle it with the sliced almonds.
Yield: 1 cake, 8-inches
Recipe and photo credit: Love'n Bake® - American Almond