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Almond Flour Sponge Cake<\/p>\nAlmond Flour Sponge Cake<\/p>\n
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Makes 2 sheet cakes (13 BY 17 BY 3\u20448 INCH), 1 sheet cake (13 BY 17 BY \u00be INCH), or 2 round cakes (9 BY 1 INCH). Butter and flour if using round pans.<\/p>\n
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1\u00bd cups almond flour<\/p>\n
\u00bd cup plus 1 T. cake flour<\/p>\n
\u00be cup granulated sugar<\/p>\n
4 eggs<\/p>\n
6 egg whites<\/p>\n
Pinch of cream of tartar, unless using a copper bowl<\/p>\n
Confectioners\u2019 sugar, if making a sheet cake<\/p>\n
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If you are making round cakes, preheat the oven to 350\u00b0F and butter and flour two 9-inch round cake pans. If you are making sheet cakes, preheat the oven to 375\u00b0F and line two 13 by 17-inch sheet pans with parchment. Combine the almond flour, cake flour, and \u00bd cup of the granulated sugar in a food processor. With the motor running, add the eggs, 2 at a time, until the mixture is smooth. Transfer the mixture to a bowl large enough to hold all the batter. Beat the egg whites with the cream of tartar (if using) on medium-high speed in a stand mixer fitted with the whisk attachment for about 2 minutes or with a handheld mixer for about 3 minutes, or until medium peaks form. Add the remaining granulated sugar and beat on high speed for 1 to 5 minutes longer (depending on what kind of mixer you are using), until stiff peaks form. Mix one-fourth of the egg white mixture into the almond mixture until smooth, to lighten the mixture. Using a rubber spatula, fold this mixture with the remaining egg white mixture. Transfer the batter to the cake pans or sheet pans. If you are using sheet pans, spread the batter with an offset spatula and run your thumb around the edges to make a small moat to keep the edges of the cakes from sticking to the pans. Bake round cakes for about 25 minutes, or until they bounce back to the touch. Bake sheet cakes for about 15 minutes, or until firm and they bounce back to the touch. If you are baking sheet cakes, sprinkle 2 sheets of parchment paper as large as the sheet pan with confectioners\u2019 sugar. Run a knife around the edges of the cakes to make it easier to get them out of the sheet pans. Quickly flip out the cakes over the parchment paper as soon as they come out of the oven by placing the cakes right next to the parchment. Peel away the cooked parchment from the bottoms of the cakes. Cut the cakes into rounds or rectangles and layer them with the same fillings you\u2019d use for a sponge cake. If you are baking round cakes, let them cool for 5 minutes in the cake pans and then turn out onto cake racks.<\/p>\n","protected":false},"excerpt":{"rendered":"
Almond Flour Sponge Cake Makes 2 sheet cakes (13 BY 17 BY 3\u20448 INCH), 1 sheet cake (13 BY 17 BY \u00be INCH), or 2 round cakes (9 BY 1 INCH). Butter and flour if using round pans. 1\u00bd cups almond flour \u00bd cup plus 1 T. cake flour \u00be cup granulated sugar 4 eggs 6 egg whites Pinch of cream of tartar, unless using a copper bowl Confectioners\u2019 sugar, if making a sheet cake If you…<\/p>\n