Almond Sponge

Almond Sponge

This quantity makes 1 Swiss roll or two 20cm round cakes

  • 40g icing sugar
  • 1 egg
  • 2 egg yolks
  • 4 egg whites
  • Pinch of salt
  • 60g ground almonds
  • 45g caster sugar
  • 70g plain flour
  • 20g unsalted butter, melted
  1. Grease and line your chosen tin or tins. Preheat the oven to 180C/160C fan.
  2. In the bowl of your stand mixer and with the whisk attached, beat 1 egg, 2 egg yolks and the icing sugar until thick and pale, and then beat in the almonds.
  3. In a separate clean bowl, beat the egg whites with the sugar and salt until stiff.
  4. Working in thirds, gently fold one third of the beaten egg whites into the egg yolk mixture.
  5. Add the remaining egg whites and sift over the flour. Gently fold everything together until incorporated.
  6. Stir one tablespoon of the batter into the warm melted butter then fold the butter mixture into the cake batter.
  7. Divide the cake batter between the prepared tin or tins and bake for 8 – 10 minutes.
  8. Turn the cakes out onto baking parchment sprinkled with sugar and leave to cool tamiflu generic.

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