Almond Sponge Tea Cake

1
Catie B

By
@CatieBBaker

When I want something special, I don’t want to have to sacrifice flavor, or tenderness to ‘approximate’ a real cake! I want something delicious! This almond flour tea cake is a delicate sponge cake that delivers a delicate, slightly sweet cake that is a delight. You can vary the fillings and toppings to make it just what you need for your special dessert.

I have been asked by several members to post my almond cake recipe. So here it is! I hope you find it delicious, and enjoy it too!

Rating:
★★★★★ 2 votes
Comments:
Serves:
approx. 6-8 single layer slices
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

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INGREDIENTS FOR CAKE

1 c
fine blanched almond flour
3 Tbsp
potato starch (can substitute corn starch in equal amount for potato starch)
5
eggs, separated
¾ c
granulated sugar, i use a finely granulated baking sugar, but regular works
1 tsp
pure vanilla extract, (a good quality adds to the flavor of cake)

INGREDIENTS FOR ORANGE GLAZE

1/3 c
confectioner’s sugar, or icing sugar [ ? cp.]
1 Tbsp
fresh squeezed orange juice
½ tsp
grated orange peel
2 Tbsp
sliced almonds, optional

How to Make Almond Sponge Tea Cake

Step-by-Step

  • 1Preheat the oven to 350ºF. Line the bottom of an 8-inch spring form pan with parchment paper.
  • 2Stir together the almond flour and potato starch. Set aside.
  • 3In the bowl of a mixer fitted with the whip attachment, beat the egg yolks until lightened. Add 1/2 cup of the granulated sugar and the vanilla. Beat on medium speed until the mixture is foamy and falls from the whip in thick ribbons.
  • 4In a separate clean bowl, beat the egg whites until foamy. Add the remaining 1/4 cup of granulated sugar. Beat until the egg whites hold stiff peaks.
  • 5Fold the egg whites into the yolk mixture. Fold in the almond flour mixture.
    Pour into the prepared pan.
  • 6Bake for 20 to 25 minutes until the cake springs back quickly when touched lightly.
  • 7Cool completely on a wire rack in the pan.
  • 8While the cake cools, make the Orange Glaze.

    Whisk together the powdered sugar, orange juice and zest.
  • 9Use a fork to drizzle the glaze over the cooled cake. Sprinkle it with the sliced almonds if desired.
  • 10This tender, moist sponge cake can be used in so many ways. Serve it plain with a dusting of powdered sugar. Split it in half and fill with rich chocolate ganache for a special birthday. Or serve it with cream and fresh berries, as the picture above.

    For more variety, make chocolate ganache for the top, and fill it with pastry cream for a Boston Cream PIe.
    For a Victorian Sponge, split, and fill it with whipped cream and preserves, your favorite flavor, ( raspberry, or blackberry it good! If desired, strain out the seeds)
    For a simple cake, spoon a pastry cream (or vanilla pudding, soft), and fresh strawberries.
    Layer slices of cake, fruit and pudding or whipped cream to make a simple trifle.

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