Almond Sponge Cake Recipes

ALMOND SPONGE CAKE

Steps:

• Preheat oven to 400 degrees. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool.
• Reduce oven temperature to 350 degrees. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside.
• Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment.
• Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining sugar. Beat until stiff and glossy, about 4 minutes.
• Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula.
• Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use.

ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
• Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
• Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
• Use a toothpick to create a small hole in each cake.
• Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
• Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

ALMOND SPONGE CAKE FILLED WITH ALMOND CREAM

Steps:

• Preheat oven to 350°F.
• Place the sliced almonds on a baking sheet and toast in the oven for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool.
• Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground.
• Increase the oven temperature to 450°F.
• Grease a 17 inch x 12 inch jelly roll pan, line with parchment, and then grease and flour the parchment paper. Set aside.
• While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl.
• To the two yolks, add the additional yolk, and the two remaining eggs.
• Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using.
• Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds. Set aside.
• Add 1/2 cup sugar to the yolk mixture and beat on high speed for five minutes, or until pale, thick and fluffy. At this point beat in the vanilla extract.
• Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold together.
• In a large clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
• Beat in one tablespoon sugar and beat until stiff peaks form.
• Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.
• Bake for 7 minutes or until golden brown.
• Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with icing sugar.
• Carefully remove the parchment paper, sprinkle the cake lightly icing sugar, and roll up the sponge, with the towel, while it is still hot and pliable.
• Place on a wire rack to cool.
• To make the cream filling place the whipping cream, vanilla extract, and sugar in a large bowl and stir to combine.
• Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
• When chilled, beat the mixture until stiff peaks form.
• Fold in 1/3 cup toasted ground almonds.
• When ready to fill, unroll the sponge, spread with the filling, and reroll.
• Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight.
• Just before serving, dust with icing sugar.

ALMOND SPONGE CAKE

Steps:

• Whip the egg whites till very stiff with salt and baking soda. Add the sugar a little at a time while continuously beating. Mix cornstarch and almonds. Fold into meringue. Spread batter into two circles, roughly 21 cm in diameter, on baking paper. Bake in the middle of the oven at 150 degrees Celcious for about an hour. Let cool on a grill.

MINI JOCONDE SPONGE CAKES

Steps:

• For the cake: Preheat the oven to 425 degrees F. Lightly spray 2 half sheet trays (each 18 by 13 inches) with cooking spray and line each with parchment paper then spray the parchment generously.
• Sift together the almond flour, powdered sugar, cake flour and salt in a large bowl. Whisk in the whole eggs until smooth and set aside.
• Using an electric mixer, whip the egg whites on medium speed until foamy. Sprinkle in the granulated sugar and whip on high speed until the mixture reaches soft peaks, about 1 minute. Gently fold in half of the egg whites into the flour mixture until combined, then fold that mixture into the remaining egg whites and fold until fully incorporated. Fold in the melted butter.
• Divide the batter equally between the 2 prepared sheet trays and spread evenly--it will not reach all four sides of a pan and that's okay. Bake, rotating 180 degrees halfway through baking, until the edges of the cakes are lightly golden and the surface springs back when touched, about 8 minutes.
• Remove from the oven and let the cakes cool in the sheet trays to room temperature.
• For the buttercream: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, or in a medium bowl using a hand mixer, start whipping together the butter, powdered sugar and salt. Mix in a little bit of the milk at a time so the mixture is not too dry. Add the vanilla. Turn up the mixer speed and whip until the buttercream is smooth. If the buttercream is too wet, mix in a bit more powdered sugar; if it's too stiff, mix in a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Re-whip if the buttercream is cold.
• Divide the buttercream equally between 2 small bowls. Add the pink gel color to one of the bowls and whisk well to combine. Add the blue gel color to the other bowl and whisk well to combine. Transfer each buttercream to its own piping bag fitted with a star tip.
• For assembly and decorating: Working with 1 cake at a time, gently turn out onto a cutting board and remove the parchment. Using a 1 1/2-inch round cutter, cut each cake into 36 rounds. Pipe the pink buttercream around the edges of 8 cake rounds. Pipe the blue buttercream around the edges of another 8 cake rounds. Place 1 teaspoon of the jam in the middle of each frosted cake round. To stack the cakes, place any frosted cake round on top of another frosted cake round then top with a plain cake round. Repeat to create a total of twenty-four 3-layer mini cakes. Drizzle the melted candy melting wafers over the cakes, pipe a buttercream rosette on top of each and decorate with sprinkles and/or sugar flowers.

CHERRY, CUSTARD & ALMOND SPONGE CAKE

Steps:

• Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
• Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
• Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
• Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.

ALMOND SPONGE CAKE FOR STONE-FRUIT TRIFLE WITH LEMON MOUSSE

Steps:

• Preheat oven to 400 degrees. Arrange almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Transfer sheet to a wire rack, and let cool.
• Reduce oven temperature to 350 degrees. Pulse almonds in a food processor until coarsely ground. Add flour and 1/2 teaspoon salt; continue to pulse until finely ground.
• Butter a 9-inch round cake pan, and dust with flour, tapping out excess. Combine yolks, 1/2 cup sugar, and the vanilla in a large bowl. Whisk until pale and fluffy, about 2 minutes.
• Whisk whites with a mixer on medium speed until soft peaks form. Raise speed to high, and gradually add remaining 1/4 cup sugar. Beat until stiff, glossy peaks form, about 4 minutes.
• Fold egg-white mixture into yolk mixture. Working in 3 additions, fold in almond-flour mixture. Pour batter into prepared pan, and smooth top using an offset spatula.
• Bake until cake is deep gold and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer pan to wire rack, and let cool for 30 minutes. Turn out cake from pan, and let cool completely. Halve cake crosswise, and cut each into quarters to use for trifle.

LEMON ALMOND SPONGECAKE

Steps:

• Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds. In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted. Add the flour mixture and beat the batter until it is just combined. In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks. Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper. Invert the cake onto another rack and let it stand, uncovered, overnight to dry out. Cut the cake with a serrated knife into 3/4-inch cubes.