Sponge Cake With Crunchy Almond Topping Recipes

SPONGE CAKE WITH CRUNCHY ALMOND TOPPING

Steps:

• Preheat oven to 175°C Grease and line bottom of a 8" round or square tin.
• Sift flour, salt and baking powder.
• Using electric beaters, beat eggs for 3-4 mins on high speed. Add white sugar and continue to beat until light, fluffy and increased in volume. Add flour mixture to egg mixture, blending until just combined, on low speed.
• Bring 1/2 cup milk and 1 tbsp butter to boil. Add to batter and beat to combine.
• Pour into tin and bake 25-35 mins until cake
• sides shrink from sides of the pan and a skewer inserted in the middle comes out clean.
• Remove cake from oven and prick all over with a wooden skewer. Remember to poke the holes all the way to the bottom of the cake because you want the sauce to seep all the way through when it is poured over the cake.
• Combine all the topping ingredients, except the almonds/coconut in a small saucepan. over medium-low heat, stir with a wooden spoon until the butter melts and mixture is smooth. Stir in almonds and coconut and take sauce off the heat. Quickly pour over the cake whilst it's hot.
• Set your oven to grill and place cake under grill. Grill for 2-3 minutes until topping is caramelized and golden brown. (check on this every 10-15 seconds because if the grill is too hot, the almonds may burn)
• Leave the cake to cool in its tin so that the sauce can soak through the crumb. Once completely cool, carefully turn over onto a wire rack, peel off paper and turn back onto a serving plate or even back into the tin. Store cake at room temperature in an airtight container for 3-4 days.

HOT MILK SPONGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.
• Whisk together the flour and baking powder, and add to egg mixture until just combined.
• In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.
• Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.
• Remove cake from oven; preheat oven's broiler.
• Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

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 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.