Almond Sponge Cake - (Spain-Bizcocho De Almendras) – a delicious recipe with blanched almond, eggs, cake flour, salt, sugar, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Grind almonds in electric blender or pound in mortar to fine paste. Beat three whole eggs and three yolks with sugar and salt until thick and light yellow.
3
Fold in three egg whites beaten to stiff peak. Gradually sift in flour mixed with ground almonds.
4
Fold no more than necessary to make an evenly blended mixture. Pour into 9-inch loaf pan either lined with wax paper or lightly buttered and sprinkled with flour.
5
Bake 25 to 30 minutes in 375F oven or until toothpick inserted in middle of cake comes out clean.
6
Invert cake over rack or wax paper sprinkled with powdered sugar.
7
If you have used wax paper, cake will come out instantly; wait until it cools to remove the paper on which it baked. If you have not used wax paper, leave cake inverted in pan until cool. Sprinkle with powdered sugar just before serving.
8
Makes one 9-inch loaf cake.
907
kcal
Calories
45
g
Fat
98
g
Carbs
35
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 6 ingredients. The key ingredients include: 1 cup blanched almond, 6 eggs, 1 1/8 cups cake flour, 1 pinch salt, and more.
Yes, Almond Sponge Cake - (Spain-Bizcocho De Almendras) 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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