Almond Sponge Tea Cake

Catie B


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!

★★★★★ 2 votes
approx. 6-8 single layer slices
20 Min
25 Min



1 c
fine blanched almond flour
3 Tbsp
potato starch (can substitute corn starch in equal amount for potato starch)
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)


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


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.

About Almond Sponge Tea Cake