Phyllis' Almond Sponge Cake (Good Housekeeping)

Phyllis' Almond Sponge Cake (good Housekeeping) Recipe

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Phyllis R Pack


This recipe was in GH Magazine in the 70's. I've used it many times and it always comes out perfectly.


★★★★★ 1 vote

30 Min
1 Hr


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  • 7
  • 1 c
  • 3/4 c
    presto flour
  • 1/4 tsp

How to Make Phyllis' Almond Sponge Cake (Good Housekeeping)


  1. Place rack in lowest position in oven. Preheat at 350 degrees.
  2. Separate 6 eggs. Beat whites until soft peaks form, add 1/2 cup of sugar, 2 tbs at a time. Beat till stiff. DON'T SCRAPE BOWL SIDES WHILE BEATING.
  3. In another bowl, beat 6 yolks and 1 whole egg till thick and lemon colored, add extract and beat in 1/2 cup of sugar, salt and flour.
  4. Carefully fold yellows into stiff whites. Pour into ungreased 10 inch tube pan and bake 1 hour or until cake tester comes out clean.
  5. Invert cake in pan to cool for 15 minutes. Let cool 1/2 hour more before cutting.

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About Phyllis' Almond Sponge Cake (Good Housekeeping)

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: Eastern European
Other Tag: Quick & Easy

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