Real Recipes From Real Home Cooks ®

almond sponge tea cake

★★★★★ 2
a recipe by
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
serves approx. 6-8 single layer slices
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For almond sponge tea 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)
  • 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

  • 1
    Preheat the oven to 350ºF. Line the bottom of an 8-inch spring form pan with parchment paper.
  • 2
    Stir together the almond flour and potato starch. Set aside.
  • 3
    In 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.
  • 4
    In 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.
  • 5
    Fold the egg whites into the yolk mixture. Fold in the almond flour mixture. Pour into the prepared pan.
  • 6
    Bake for 20 to 25 minutes until the cake springs back quickly when touched lightly.
  • 7
    Cool completely on a wire rack in the pan.
  • 8
    While the cake cools, make the Orange Glaze. Whisk together the powdered sugar, orange juice and zest.
  • 9
    Use a fork to drizzle the glaze over the cooled cake. Sprinkle it with the sliced almonds if desired.
  • 10
    This 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.