almond sponge tea cake

How To Make almond sponge tea cake

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