ReceptnaptárSponge cake with almonds
Almond sponge is moister and more fragrant than a plain sponge, because the almonds give it richness and structure. The original recipe with 11 eggs was a huge batch; today 6 eggs are plenty for one tray. A mixer makes the whisking comfortable.
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Ingredients
Method
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- Preheat the oven to 170 °C (155 °C fan). Line a tray (about 25x35 cm) with parchment paper.
- Beat the egg yolks with half of the sugar with a mixer for 5-6 minutes until pale and creamy. Add the ground almonds and the flour.
- Beat the egg whites with the salt and lemon juice to stiff peaks, gradually adding the remaining sugar. The foam should be glossy and firm.
- Stir one third of the egg white foam into the yolk mixture to loosen it, then fold in the rest gently with slow movements so the foam does not collapse.
- Pour the batter into the tray, smooth it, sprinkle with flaked almonds and bake at 170 °C for 25-30 minutes until golden and a skewer comes out clean.
- Cool on a rack, then slice. It can be served with jam or whipped cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The bowl for the egg whites must be grease-free, or they will not whip.
- Fold the whites gently, do not stir, to keep the batter airy.
- The sponge sinks a little after leaving the oven, which is normal.
- Serve with jam, cream or fresh fruit.
Frequently asked questions
Can it be flour-free?
Yes, if you omit the flour and use only almonds, it is flour-free.
How long does it keep?
In an airtight box for 2-3 days, in the fridge for 5 days.
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- White almond slices
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