Wednesday, February 23, 2011

Almond Sponge Cake

Hello everybody!

I wrote this recipe because it's hard to find a recipe for sponge cakes that are delicious, spongy and yet have that elusive crispy exterior.  Sponge cakes are best when they are hot out of the oven and made with the highest quality eggs.  There are not a lot of ingredients that go inside these cake, so eggs, being such a key ingredient, must be of the best quality.

Here is a simple and delicious recipe that I am sure your family will enjoy.  I have also added almond meal to give the sponge cake a more complex flavor and texture.  To make this even more fun, I have also baked the almond sponge cake in individual almond shaped cake pans so they can be enjoyed and shared easily.  These pans increase the surface area, so the proportion of the spongy interior cake vs. crispy surface is just right.

Here is the recipe:

Ingredients:
4 Large Eggs
1/2 cups granulated sugar
1/4 tsp sea salt
1/2 cup plus 1/3 cup all purpose flour
1/2 tsp baking powder
1/3 cup Almond powder (You can pulse whole almonds in a food processor to make almond meal.)
1 Tbsp heavy whipping cream
2 Tbsp water
2 Tbsp Milk
1/3 cup vegetable oil
A little butter for the pans

Instructions:
Pre-heat oven to 350 F.

Butter four Almond Shaped cake pans.  Lightly sprinkle flour over the buttered pans and tap out the excess.

In the bowl of a stand mixer, put in four eggs, sugar, and salt.  Beat on medium speed until the eggs have turned a paler shade of color, about 2 minutes.


Next, add the all purpose flour, baking power and almond powder, mixing until there are no lumps.

Add water and continue mixing on high until the mixture has expanded about three times its original volume.

Lower the speed of the stand mixer to medium speed, and then add milk and vegetable oil.  Beat until the mixture has been completely integrated.

Pour the mixture into the buttered and floured pans. Fill them until about 3/4 full.


Bake in oven for 20 minutes, then lower the temperature of the oven to 250 F and continue baking for 10 more minutes.

Let the cakes cool completely in their molds and then remove them from the molds.


The almond shaped cake pans I used are available here:


http://browncookie.com/shop/cake-bread-pans/cake-pans/sponge-cake-mold.html

You will need 4 molds for this recipe.

Thank you for reading and have a good rest of the week.

Sincerely,
Julie

5 comments:

  1. They look really soft and lovely :) I would like a drop of jam with it :)

    ReplyDelete
  2. Mmmm, cute and yummy looking cake!

    ReplyDelete
  3. Ooh these look so soft and light. Lovely!

    ReplyDelete

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