Almond Sponge Cake

A plain, round sponge cake sits on a white cake stand with a dark cloth draped nearby on a wooden surface.

This almond sponge cake is light, moist, and made with blanched almond flour for a rich, nutty flavor. Its soft, springy texture makes it just as delicious on its own as it is layered into celebration cakes.

Course Dessert, Desserts

Cuisine American, International

Keyword almond, almond extract, almond flour, almond sponge cake, batter, cake, cake made, cake pan, egg whites, egg yolk, flour, folding, frost, mixer, moist, preheat, preheat oven, room temperature, sponge cakes, stand mixer, stiff peaks, vanilla extract, whisk

Prep Time 20

Cook Time 35

Chill Time 1

Total Time 1 55

Servings Slices

Calories 147kcal

Author Zuzana Paar

Equipment

1 Springform Pan
1 Mixing Bowl
1 Electric Mixer or Stand Mixer
1 Spatula
1 Wire Rack

Ingredients

5 Egg Whites
¼ teaspoon Cream of Tartar
5 Egg Yolks
¼ Cup Sweetener
1 teaspoon Vanilla Extract
1¼ Cups Almond Flour blanched

US Customary - Metric

Instructions

Preheat oven to 350°Fahrenheit (180°Celsius), line a springform pan, and measure all ingredients.
Beat egg whites with cream of tartar to stiff peaks. Whisk yolks with sweetener and vanilla, then mix in almond flour.
Fold the egg whites into the batter, pour into the pan, and bake about 35 minutes until lightly golden.
Cool completely in the pan, remove carefully, then slice and serve or use as a cake base.

Notes

Room temperature egg whites beat faster and reach a higher volume than cold ones. Take them out of the fridge 20 to 30 minutes before you start if your kitchen is cool.
Do not open the oven door during the first 25 minutes of baking. A sudden drop in temperature at that stage causes the structure to collapse before it has fully set.
If you want to add almond extract for a stronger nutty note, use half a teaspoon alongside the vanilla extract rather than replacing it. More than that, and it becomes sharp rather than warm.
This cake does not include baking powder because the egg whites provide all the lift. Adding baking powder will not improve the result and can make the crumb coarser than it should be.

Nutrition