Almond Paste Sponge Cake


by: Baker Guy

Almond paste sponge cake is similar to almond flour sponge cake, but has an even more intense almond flavor. The techniques used to make it are straightforward: Almond paste is beaten with egg yolks and sugar, and then the mixture is folded with beaten egg whites. Because the cake is somewhat dense, it works better as a thin sheet cake than it does as a layer cake, and it can be used to make petits fours or rolled cakes.


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serves: 1

1/2 cup almond paste

6 egg yolks

1 teaspoon vanilla extract

1/2 cup granulated sugar

1 tablespoon grated lemon or orange zest

5 egg whites

cream of tartar (a pinch, unless using a copper bowl)

2/3 cup cake flour

Confectioners' sugar for sprinkling

Nutrition Facts
Almond Paste Sponge Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 1684

  • Total Fat: 59.7 g
  •     Saturated Fat: 12.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 1106.7 mg
  • Sodium: 339.2 mg
  • Total Carbs: 236.1 g
  •     Dietary Fiber: 7.4 g
  •     Sugars: 144.7 g
  • Protein: 52 g

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1.  Preheat the oven to 375°F. Line a 13 by 17-inch sheet pan with parchment paper. In a stand mixer with the paddle attachment, beat the almond paste on medium-high speed for about 1 minute, or until it softens.

2.  Beat in the egg yolks, one by one, and continue beating for about 1 minute, or until the mixture is smooth. Add the vanilla and 1/4 cup of the granulated sugar and continue beating on medium-high speed for about 12 minutes, or until the mixture turns pale yellow. Add the zest.

3.  Beat the egg whites and cream of tartar (if using) on medium-high speed for about 2 minutes, or until soft peaks form. Add the remaining granulated sugar, and continue beating for about 2 minutes, until medium peaks form.

4.  Mix about one-fourth of the egg white mixture with the almond mixture to lighten it.

5.  Fold in the rest of the egg white mixture with a rubber spatula, while sifting the flour over the mixture. Alternate between adding flour-about one-fourth at a time-and folding until the flour is no longer visible.

6.  Spread the batter in the sheet pan with an offset spatula and run your thumb around the edge of the cake, making a moat (this will keep the batter from sticking to the sides of the pan). Sprinkle the cake with confectioners' sugar. Bake for about 17 minutes, or until firm to the touch.

7.  While the cake is baking, sprinkle a sheet of parchment paper as large as the sheet pan with confectioners' sugar.

8.  When the cake is done, flip it onto the parchment paper.

9.  Immediately peel away the cooked parchment paper from the bottom of the cake by holding it flat against the cake as you peel. Sprinkle what is now the top of the cake with confectioners' sugar. Cut the cake into rounds or rectangles for layering.

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