Dessert

Almond Sponge Cake is for Dessert.

Almond Sponge Cake takes several minutes to prepare.

Almond Sponge Cake takes several minutes to cook.

Almond Sponge Cake makes 12 servings.

The ingredients for Almond Sponge Cake are:

4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 cup Domino's Confectioners Sugar 10X Powered Pure Cane Sugar (by AUNTJESSICA)
3 large Egg, fresh, whole, raw
0.25 cup Flour - Gold medal all purpose flour
3 serving Egg white, large
6 tsp Granulated Sugar
1.5 tbsp Butter, unsalted

Here is how you make Almond Sponge Cake:

Heat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray. Line with parchment; spray again.Sift together almond flour and confectioners' sugar in a mixer bowl. Add whole eggs; beat on medium until light, about 3 minutes. Mix in flour until just incorporated. Transfer batter to a separate bowl.Whisk the egg whites on medium-high in a clean mixer bowl. Gradually add granulated sugar, whisking until stiff, glossy peaks form.Fold meringue, then butter, into batter with a rubber spatula just until combined. Spread evenly in pan. Bake, rotating pans halfway through, until golden brown, 10 to 12 minutes. Let cool completely, then remove from pan and peel off parchment. Store, tightly wrapped, up to overnight.Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user STOECJ01.

The nutritional information for Almond Sponge Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 144.6

• Total Fat: 7.3 g
• Cholesterol: 50.4 mg
• Sodium: 31.7 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 1.1 g
• Protein: 4.7 g