Almond Sponge Cake – a delicious recipe with sugar, water, eggs, almond, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches thread stage (234u00b0).
2
Beat egg whites (at room temperature) until stiff but not dry. While beating at medium speed of electric mixer, pour hot syrup in a thin stream over egg whites. Turn mixer to high, and beat 5 minutes or until cool. Stir in flavoring.
3
Beat egg yolks until thick and lemon colored; add to whites, and beat well. Sprinkle flour over egg white mixture, 1/2 cup at a time; fold well after each addition.
4
Pour batter into an ungreased 10-inch tube pan, spreading evenly. Bake at 325u00b0 for 50 minutes or until cake springs back when lightly touched. Remove from oven: invert pan. Cool 40 minutes; remove from pan.
609
kcal
Calories
18
g
Fat
87
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/4 cups sugar, 1/2 cup water, 7 eggs, separated, 1 teaspoon almond extract, and more.
Yes, Almond Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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