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Almond sponge cake

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Ingredients for 1 servings:

  • 5 eggs
  • 100 g sugar
  • 100 g flour (sifted)
  • 100 g almonds (finely grated)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Henning’s recipe – very versatile

Preheat the oven to 150°C. Whisk the eggs and sugar until fluffy. Combine the sifted flour with the ground almonds and very carefully fold into the egg-sugar foam. Line a springform pan with baking paper and pour in the sponge cake batter. Bake in the oven for about 20 minutes. It tastes delicious as a cake base with a fruity topping (fruit tart) and also for fruity Swiss rolls (then place the batter on a baking sheet and reduce the baking time slightly). If you want to use the sponge cake for Black Forest cake, add 2 tablespoons of cocoa powder to the flour-almond mixture, slightly increase the sugar content, and slightly decrease the flour content.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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