Italian Almond Sponge Cake Recipe
Written by admin on July 28th, 2009
Ingredients:
-1 2/3 cup finely chopped blanched almonds
-1 cup granulated sugar
-2 tablespoons granulated sugar
-8 whole eggs
-3 egg yolks
-1 1/4 cup all purpose flour
-2 tablespoons all purpose flour
-2 lemons, Grated zest only
-powder sugar for garnish
Directions:
This is a simple almond sponge cake which lends itself to be garnished or embellished as you desire.
Butter and flour a 10 inch springform pan. Preheat oven to 350F.
In a food processor combine the almonds and 1/3 cup sugar and process until finely ground and set aside. Beat the 8 whole eggs and 3 egg yolks with remaining sugar until very thick and pale yellow. Gradually add in the almond mixture, flour and lemon zest. Spoon into the prepared pan. Bake about 45 to 50 minutes or cake tested done in center with a wooden toothpick. Remove from oven and let cool completely. Release sides of pan and remove cake to a serving platter.
Dust with powder sugar, glaze if desired. Cake may be fozen. Note there is no baking powder in the recipe.
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Italian Sponge Cake Recipe
Written by admin on July 3rd, 2009
Ingredients:
-1 cup Sifted Flour
-1 teaspoon Baking Powder
-1/2 teaspoon Salt
-6 Eggs, separated
-1 cup Sugar
-1 teaspoon Orange extract
-1/2 teaspoon Lemon extract
Directions:
Sift flour, baking powder, and salt. Reserve.
Beat egg whites in large bowl at high speed until foamy white and doubled in volume. Beat in 1/2 cup of sugar, 1 Tbls. at a time until mixture peaks.
Beat egg yolks in small bowl at high speed, until thick. Beat in remaining 1/2 cup sugar, 1 tablespoon at a time until thick. Beat in orange and lemon extract.
Fold flour mixture 1/2 at a time into egg yolk mixture with wire whip or rubber scraper until blended. Fold flour, egg yolk mixture into meringue until no streaks of white or yellow remain.
Pour into an ungreased 9 inch tube pan. Bake in 325 degree oven for 1 hour.
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