Almond Sponge Cake Recipes

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ALMOND SPONGE CAKE



Almond Sponge Cake image

Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes two 6-inch-round layers

Number Of Ingredients 8

1/3 cup whole almonds
1/3 cup cornstarch
1 tablespoon unsalted butter, for pans
2 tablespoons all-purpose flour, for pans
3 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup sugar
Pinch of salt

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



Almond Sponge Cakes with Nutella® hazelnut spread image

Create an even more flavorful and lighter cake by sifting all-purpose flour with almond flour. After baking, use a piping bag to fill these sponge cakes with Nutella®. Your holidays have just become happier with these almond sponge cakes.

Provided by Nutella® hazelnut spread

Categories     Trusted Brands: Recipes and Tips

Time 1h35m

Yield 24

Number Of Ingredients 6

1 ¼ cups confectioners' sugar, plus extra for dusting
¾ cup almond flour
¼ cup all-purpose flour, sifted
4 egg whites
⅓ cup melted butter
½ cup 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.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 11.6 g, Cholesterol 6.8 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 30 mg, Sugar 9.8 g

ALMOND SPONGE CAKE FILLED WITH ALMOND CREAM



Almond Sponge Cake Filled With Almond Cream image

Make and share this Almond Sponge Cake Filled With Almond Cream recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons cake flour
1/3 cup almonds, sliced, toasted, and finely ground
4 large eggs
1 large egg yolk
1/2 cup sugar
1 tablespoon sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
1/3 cup ground almonds, toasted sliced

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.

Nutrition Facts : Calories 277.9, Fat 19.1, SaturatedFat 8.2, Cholesterol 172.7, Sodium 67, Carbohydrate 21.2, Fiber 1.2, Sugar 16.4, Protein 6.5

ALMOND SPONGE CAKE



Almond Sponge Cake image

Excellent in it's own right with a chocolate mousse, or fruit and whipped cream, this is also perfect for making a gluten-free layered cake.

Provided by Nina la Danoise

Categories     Dessert

Time 36m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 6

4 egg whites
1/2 teaspoon baking soda
1 dash salt
180 g sugar
3 teaspoons cornstarch
50 g almond meal

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.

Nutrition Facts : Calories 135.6, Fat 3.2, SaturatedFat 0.2, Sodium 125.6, Carbohydrate 24.8, Fiber 0.8, Sugar 22.9, Protein 3.1

MINI JOCONDE SPONGE CAKES



Mini Joconde Sponge Cakes image

Provided by Duff Goldman

Categories     dessert

Time 1h30m

Yield 24 mini cakes

Number Of Ingredients 19

Nonstick cooking spray
1 1/2 cups almond flour
1 cup powdered sugar
1/4 cup cake flour
Pinch kosher salt
4 large eggs, at room temperature
5 large egg whites, at room temperature
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
2 sticks (1 cup) unsalted butter, at room temperature, plus more if needed
3 cups powdered sugar, plus more if needed
Pinch kosher salt
1 to 2 tablespoons whole milk
1 teaspoon pure vanilla extract
Few drops pink gel food color
Few drops blue gel food color
1 cup your favorite jam
Purple candy melting wafers, melted and placed in a piping bag fitted with a small round tip
Sprinkles and/or sugar flowers

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



Cherry, custard & almond sponge cake image

Try a new take on a Victoria sponge, but a little more grown-up, with macerated cherries, custard cream and almonds. Add kirsch to the cherries, if you like

Provided by Esther Clark

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 15

220g unsalted butter, softened, plus extra for the tins
220g golden caster sugar
4 eggs (preferably organic)
170g self-raising flour
50g ground almonds
1⁄4 tsp baking powder
3 tbsp milk
250g cherries, pitted
1 tsp vanilla bean paste
2 tbsp golden caster sugar
1⁄2 large lemon, juiced
3 tsp kirsch or maraschino liqueur (optional)
150g double cream
1 tbsp icing sugar, plus extra for dusting
80g fresh shop-bought custard

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.

Nutrition Facts : Calories 625 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

ALMOND SPONGE CAKE FOR STONE-FRUIT TRIFLE WITH LEMON MOUSSE



Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse image

This light, moist sponge cake is simple to make. The subtle almond flavor complements our Stone-Fruit Trifle with Lemon Mousse nicely.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h25m

Yield Makes one 9-inch cake

Number Of Ingredients 7

1/2 cup almonds (2 1/2 ounces)
1/2 cup all-purpose flour, plus more for pan
Salt
Unsalted butter, for pan
4 large eggs, separated
3/4 cup sugar
1 teaspoon pure vanilla extract

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



Lemon Almond Spongecake image

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Lemon     Almond     Gourmet     Small Plates

Yield Serves 12

Number Of Ingredients 10

1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons double-acting baking powder
1/2 cup finely ground blanched almonds
5 large eggs, separated
1 cup sugar
1 1/2 tablespoons freshly grated lemon zest
4 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract

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.

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10 BEST SPONGE CAKE WITH ALMOND FLOUR RECIPES | YUMMLY

From yummly.com


MOIST ALMOND CAKE RECIPE WITH CHOCOLATE MOUSSE - SCIENTIFICALLY …
HOW TO MAKE MOIST ALMOND CAKE. STEP 1). First heat the milk. Place milk, almond extract and 1/3 cup of sugar in a medium saucepan over low heat for 3-4 minutes while stirring occasionally until the milk is warmed through and sugar is dissolved. Turn off the heat and let cool for 5-10 minutes. STEP 2). Combine dry ingredients.
From scientificallysweet.com


RECIPE OF APPLE AND ALMOND SPONGE CAKE 2022 EASY RECIPE TOP
57m 4 Prepare a apple and almond cake It will be perfect if you are thinking of making a quick and easy dessert to make.. Ingredients. 3 eggs; 160 gr. of sugar; 240 gr. Of flour; 1 yogurt; ½ cup sunflower oil; 1 sachet of yeast; two apples; 2 tablespoons of brown sugar
From easyrecipe.top


BEST FLOURLESS ALMOND CAKE – BON APPéT'EAT DESSERTS
2020-04-20 Pre-heat the oven to 405F. Grease your pan, I used an 8-inch one. - #1: Whisk the eggs and the sugar until the color lightens and the mix is fluffy. - #2: Add the almond meal and the vanilla extract. - #3: Melt the butter and pour it into your mixture! Combine. Butter your oven dish if necessary and bake for 20 minutes!
From bonappeteat.ca


CHOCOLATE ALMOND CELEBRATION CAKE RECIPE
Preparation. Preheat the oven to 350°F. Line a sheet pan with parchment paper and place a 9-inch ring in the center. For the almond sponge cake, mix the egg yolks and butter in a medium bowl with a whisk and set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and gradually add the sugar to make a meringue.
From mrchocolate.com


ALMOND ROLL CAKE (SWISS ROLL) RECIPE - DESSERT TO DIE FOR
Use a sifter and pour the mixture through it to prevent bubbles and give a flan cake smooth surface, divide into 2 rectangle long bar cake. Bake with a hot water tray outside at 130 degree Celsius (266 F) for around 20 minutes. Leave in the fridge for at least 3-4 hours.
From desserttodiefor.com


ALMOND CARDAMOM SPONGE CAKE - THE GHEE SPOT
2019-09-13 Directions. Mix: Pre-heat the oven to 350°F. Grease round baking tin and line the bottom with parchment paper. If you haven’t purchased self-raising flour mix it together (recipe available under techniques). In a medium sized bowl, combine butter, sugar, eggs, flour, almond essence, cardamom, and baking powder and beat until blended.
From gheespot.com


EASY ALMOND SPONGE CAKE WITH ITALIAN CREAM - CUCINABYELENA
2021-06-19 Sift in the dry ingredients (flour, baking soda, corn starch, and pinch of salt) to the wet ingredients. Mix with with fork or wooden spoon until unified mixture. Pour cake batter in prepared pan and spread evenly with a rubber spatula. Bake at 350 degrees F for 15-18 minutes until a toothpick comes out clean.
From cucinabyelena.com


MOIST VANILLA ALMOND CAKE WITH CREAMY VANILLA BUTTERCREAM
2021-06-25 Make the Vanilla Almond Cake. Preheat Oven to 325 degrees. Line ¼ Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray. Sift Dry Ingredients in a bowl and then whisk until well blended. Combine and stir Wet Ingredients in a separate bowl or pitcher.
From amycakesbakes.com


ALMOND SPONGE CAKE RECIPE: PERFECT 8 METHOD IDEAS
2022-03-27 1. Sift the flour and baking powder together, then mix in the ground almonds. Add milk and stir until combined; set aside. 2. In a separate, large bowl, beat the egg whites until stiff peaks form. Beat the yolks and sugar together in another large bowl until lightened in color and thickened. 3.
From skteamrecipes.com


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