Almond Sponge Cake
Delight in the light and nutty elegance of this Almond Sponge Cake—a perfect balance of moist, fluffy texture and rich almond flavor. Made with almond flour and a touch of all-purpose flour for stability, this cake boasts a tender crumb while remaining gluten-friendly. The recipe highlights the art of whipping egg whites to stiff peaks, ensuring an airy structure that practically melts in your mouth. Infused with vanilla and topped with a delicate dusting of powdered sugar, this simple yet sophisticated dessert is easy to prepare in under an hour, making it ideal for celebrations or a refined teatime treat. Serve it plain or pair it with fresh fruit and whipped cream for an extra indulgence. Perfect for almond lovers and baking enthusiasts alike!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 50 grams All-purpose flour
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 50 grams Unsalted butter (melted)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
Separate the eggs. Place the egg whites in a clean, dry bowl and the yolks in another bowl.
Using an electric mixer, beat the egg whites until they form stiff peaks. Gradually add half of the granulated sugar (75 grams), 1 tablespoon at a time, while continuing to beat. Set aside.
In the bowl with the yolks, add the remaining granulated sugar (75 grams) and beat until the mixture is pale and thick. Mix in the vanilla extract and melted butter.
Gently fold the dry ingredients into the yolk mixture in three additions, being careful not to deflate the batter.
Incorporate one-third of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites using a rubber spatula until fully combined.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before serving.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 171.0 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 451 mg | 35% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
