Almond sponge cake

Description

Delicious baked goods for the whole family. Fans of Raffaello candies will definitely love this sponge cake. It is elementary to prepare, so even a beginner can handle it. The sponge cake is moderately moist, porous, and easy to work with.

Instructions

1. 1

   Step 1

   The ingredients for the sponge cake should be at room temperature.

2. 2

   Step 2

   Let's make the dough. Separate the egg whites from the yolks. Whisk the whites in a separate bowl until a fluffy foam forms (about 1 minute). Then gradually add the sugar and beat the mixture until stiff peaks form (about 7 more minutes). Beat the yolks separately with a pinch of salt and almond extract until the mixture expands and lightens in color.

3. 3

   Step 3

   Sift the wheat and almond flour twice through a sieve to oxygenate them.

4. 4

   Step 4

   Into the egg‑white mixture, fold in the beaten yolks and gently stir with a silicone or wooden spatula until the mass is combined. Then, sift the flour into the egg mixture and mix the dough until smooth.

5. 5

   Step 5

   Pour the batter into a pre‑prepared pan (recommended diameter 20–22 cm) and place it in an oven preheated to 170 degrees.

6. 6

   Step 6

   Bake the sponge cake until a toothpick comes out dry, adjusting for your oven. Remember that during the first 20–25 minutes of baking you must not open the oven, otherwise the sponge will collapse and will not rise again.

7. 7

   Step 7

   Cool the finished sponge cake on a rack at room temperature. For even moisture distribution, the sponge can be placed in the refrigerator overnight, first wrapping it in cling film. This step is not mandatory! The finished sponge can be used immediately after cooling as a base for cakes, pastries, or as a standalone dish with tea.