Almond Sponge CakeThe almond sponge is a very moist and soft cake. I primarily use it as a base in my desserts. It's used for making petite fours, or as the foundation in a mousse cake.
But it stands up very well on its own. All by itself ... with a dollop of Chantilly cream on the side. Or just cover the whole cake with whipped cream. |
Whipped cream with almond flavoring added to it ! If you cover it with buttercream, apply just a thin layer. Buttercream can be thick, making your cake too rich to eat.
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The Baking Pans
This almond sponge recipe is baked in a sheet pan, 16 x 18. This is the best way to bake the almond sponge for use in an entrement. It is very important that the layers of an entrement are balanced, uniformed and even. |
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If baked in a round, or square cake pan, the cake will shrink a little in the pan To maintain control and have unity with your cake, you will have to cut a template of your almond sponge, So bake it in the sheet pan. Once baked, then you can cut out your cake. That means if you're making a round cake, use your chosen cake pan to cut our your cake template.
Tips for Preparation
Before getting started, check out these preparation tips
Tip for Steps 1 & 2 Sift the almond flour, powdered sugar, cornstarch, and cake flour together. It’s okay to use some of that left over flour in the sifter. Dump it on in. Separate the egg whites from the egg yolks, being careful not to allow any of the yolk to 'break' into the white. Set the egg whites aside in a clean, grease free bowl. Take one third of the sugar and set it aside with the egg whites. You will be making a meringue with these two in Step 3. |
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Tip for Step 3
The Meringue You're going to make a French meringue with the egg whites and reserved sugar. Whip the egg whites to a foam, add the cream of tartar and 1/3 of the reserved sugar. Whip just before the egg whites began to peak. That is when you start adding the remaining reserved sugar. Do this slowly, by sprinkling in the sugar, with mixer on medium speed. |
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You want the sugar to dissolve, adding it in gradually allows for better distribution. When all the sugar is added in, turn speed up to high and whip egg whites until they hold a nice stiff peak. Set aside until Step 6.
If you have only one mixing bowl, just put the meringue in another bowl, and set it aside.
If you have only one mixing bowl, just put the meringue in another bowl, and set it aside.
Tips for Step 4
The Emulsion The egg yolks will be combined with the vanilla and the remaining two thirds of the sugar in your mixer. Whip on high speed until sugar/egg mixture has tripled in volume. |
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Tips for Steps 5 & 6
The Folding Fold the flour mixture into the sugar egg yolk emulsion. Then fold the meringue into the batter. |
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Tip for Step 7
Spread batter into prepared pans and bake at 350°F for 25 minutes. |
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Cool the cake completely.
Cut the sponge with away from the side of the pan with a thin, sharp knife to loosen.Now your cake is ready for your chosen recipe. When making the almond sponge for individual mousse cakes, bake in a sheet pan, then cut out your templates and there, you have your base. |
This is the cake I like to use when making petite fours. I cut the sheet cake into 3'rds to create the three layers of petite fours.
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Almond Sponge Cake
Preparation
Step 1
Sift the almond flour, powdered sugar, cornstarch, and cake flour together. Set aside. Step 2 Separate the egg whites from the egg yolks. Set aside 1/3 of the sugar, and reserve it with the egg whites. Set the yolks aside until Step 4 . Place the egg whites and reserved sugar in your mixer bowl. Step 3 Using the whisk attachment, whip the egg whites until foamy, then add the cream of tarter and a 1/3 of the reserved sugar. Then whisk on high speed for one minute. Turn speed down to medium and gradually add the remaining reserved sugar. Whip on high speed until the meringue is stiff peaked. Set aside until Step 6 |
Step 4
Add the sugar, & vanilla to the bowl with the egg yolks Whip on high speed until sugar/egg mixture has tripled in volume. Step 5 Fold the flour mixture to the sugar egg yolk emulsion. Step 6 Fold in the meringue. Step 7 Pour batter into prepared pans and bake at 350° F for 20 minutes. Cool. Cut the sponge with away from the side of the pan with a thin, sharp knife to loosen. Now your cake is ready for your chosen recipe. |
Variation: Chocolate Almond Sponge
Delete 1 oz of the almond flour and substitute that with 1 oz of cocoa powder.
Sift that with the remaining flour.
Delete 1 oz of the almond flour and substitute that with 1 oz of cocoa powder.
Sift that with the remaining flour.