Almond sponge cake
Description
Homemade baked goods for tea. This sponge cake is made using the same method as a classic wheat flour sponge cake. But it does not rise as high as one made with wheat flour alone. The height of my finished sponge was about 4 cm. At the same time, almond sponge is many times tastier. The diameter of my baking pan is 20 cm. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients before you start cooking.
- 2
Step 2
Very carefully separate all the eggs into yolks and whites, placing them in separate clean, dry bowls.
- 3
Step 3
Place the egg yolks in a separate bowl and add 40 grams of sugar.
- 4
Step 4
Using a mixer, beat these ingredients until the egg mixture noticeably lightens in color.
- 5
Step 5
Place the egg whites in another clean, dry bowl and add a pinch of salt. Beat the whites with a mixer, adding the remaining 40 grams of sugar in small portions as you go. You should end up with a stable meringue that does not move when you turn the bowl upside down.
- 6
Step 6
Add the yolk mixture to the egg whites and, with a silicone spatula, fold the yolks into the whites until the mixture is even and airy.
- 7
Step 7
Then sift all the almond flour into this airy mixture first and fold it in with gentle circular motions using a silicone spatula until fully combined.
- 8
Step 8
Next, sift all the wheat flour and fold it in gently as well.
- 9
Step 9
In the end the dough should be very light and smooth.
- 10
Step 10
Line a baking pan with parchment paper, put in all the dough, and smooth it with a spatula.
- 11
Step 11
Bake the almond sponge in an oven preheated to 180°C for 20–25 minutes. To check doneness, pierce the sponge with a wooden skewer; it should come out completely dry. Let the baked sponge cool completely.
- 12
Step 12
The cooled sponge cake can be cut into pieces; when sliced, it is porous and airy.