Do you remember the mexican wedding cookies that I posted some time back. It has almonds in every bite of it and I love those cookies. Baked goods with almonds or almond flour have a unique taste. I had some leftover superfine almond flour with me that I reserved for baking. But I completely forgot about it. Recently while cleaning my pantry, I noticed this unopened packet of almond flour. I wanted to use it before it gets spoiled, and cookies was the first thing that came to my mind. There were already some other cookies in the snack box and did not want to stock up more before they get finished. I decided to bake something else. But what??? Then I remembered this almond sponge cake that I came across here sometime back. Yes!!!. I checked the recipe again, but it calls for coconut flour. I did not have coconut flour with me. I already made up my mind for baking this cake, so I was not in a mood to think of another option. While I was thinking of making some substitutions for coconut flour, I noticed a suggestion for using more almond flour to substitute coconut flour in the recipe itself. Now guess what???
My almond sponge cake was ready in no time and I served it with a side of homemade mixed fruit jam for evening snack. Let me tell about this cake now:) The cake tasted amazing… it was soft…it was rich… and it just melted in the mouth.
- Eggs large yolks and whites separated 4
- Granulated sugar 1/2 cup + 2 tbsp.(124 gm.) divided
- Almond flour 1½ cup (144 gm)
- Baking powder 1 tsp.
- Salt 1/4 tsp.
- Vanilla extract 1 tsp.
- Preheat oven at 350 degree Fahrenheit, 10 minutes before baking. Grease and flour an 8 inch round pan with butter. Sprinkle 2 tbsp. of sugar in to the pan and rotate the pan to spread sugar evenly in the bottom.
- In a small bowl, whisk together almond flour, baking powder and salt. Dry ingredients is ready.
- Using a hand mixer, beat the egg whites to form soft peaks. Beat in 1/4 cup of sugar and set aside.
- In a large bowl, using hand mixer or stand mixer, beat egg yolks, remaining 1/4 cup of sugar and vanilla extract until smooth.
- Beat together the dry ingredients in to the egg yolk mixture to form a thick dough. Do not overmix.
- Fold in the beaten egg whites in 2 additions to form a smooth fluffy batter.
- Pour the cake batter in to the prepared pan and bake in the preheated oven for 30 to 35 minutes until it’s golden brown and a toothpick inserted in to the center comes out clean.
- Remove the cake from oven and let it cool in the pan for 5 minutes before transferring in to a serving plate.
- Once the cake is cooled, serve it with a fruit(like strawberries, raspberries…) topping or a dollop of strawberry jam or any other jam of your choice.