
Almond Flour Sponge Cake

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This cake contains whole eggs plus additional egg whites. The whole eggs are required to provide body-the cake contains very little flour and needs something to hold it together-while the whites add airiness. The steps for making the cake are also somewhat unusual because the flour is mixed with the eggs at the beginning. The almond flour gives the cake a nutty complexity and a dense crumb, which makes it easy to slice into as many as four layers. You can use this cake in the same way as any sponge cake (it may be rolled, for example) and include as many frostings or icings as you like between the layers. To make four layers, you can bake two layer cakes and slice them in half; or you can bake two thin sheet cakes and cut out two rounds from each one. Fill with mousseline, Bavarian cream, or whipped ganache.
ingredients
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serves: 1
butter (for the round cake pans, if using)
flour (for the round cake pans, if using)
1 1/2 cups almond flour
1/2 cup plus 1 tablespoon cake flour
3/4 cup granulated sugar
4 eggs
6 egg whites
cream of tartar (a pinch, unless using a copper bowl)
Confectioners' sugar (if making a sheet cake)
Servings Per Recipe: 1
Amount per Serving
Calories: 2020
- Total Fat: 88.1 g
- Saturated Fat: 10.9 g
- Trans Fat: 0.1 g
- Cholesterol: 654.7 mg
- Sodium: 585.5 mg
- Total Carbs: 241.3 g
- Dietary Fiber: 18.6 g
- Sugars: 158.7 g
- Protein: 79.5 g
preparation

comments
Mommy_loves_to_cook
March 4, 2012