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42 Ratings
5 star values:
5
4 star values:
5
3 star values:
20
2 star values:
10
1 star values:
2
Back to Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse
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Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse
Recipe Summary
prep: 35 mins
total: 2 hrs 25 mins
Yield: Makes one 9-inch cake
Ingredients
Ingredient Checklist
1/2 cup almonds (2 1/2 ounces)
1/2 cup all-purpose flour, plus more for pan
Salt
Unsalted butter, for pan
4 large eggs, separated
3/4 cup sugar
1 teaspoon pure vanilla extract
Gallery
Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse
Recipe Summary
prep: 35 mins
total: 2 hrs 25 mins
Yield: Makes one 9-inch cake
Gallery
Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse
Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse
Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse
Recipe Summary
prep: 35 mins
total: 2 hrs 25 mins
Yield: Makes one 9-inch cake
Recipe Summary
prep: 35 mins
total: 2 hrs 25 mins
Yield: Makes one 9-inch cake
prep: 35 mins
total: 2 hrs 25 mins
prep:
35 mins
total:
2 hrs 25 mins
Yield: Makes one 9-inch cake
Makes one 9-inch cake
Ingredients
Ingredients
- 1/2 cup almonds (2 1/2 ounces)
- 1/2 cup all-purpose flour, plus more for pan
- Salt
- Unsalted butter, for pan
- 4 large eggs, separated
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
Directions
Preheat oven to 400 degrees. Arrange almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Transfer sheet to a wire rack, and let cool.
Reduce oven temperature to 350 degrees. Pulse almonds in a food processor until coarsely ground. Add flour and 1/2 teaspoon salt; continue to pulse until finely ground.
Butter a 9-inch round cake pan, and dust with flour, tapping out excess. Combine yolks, 1/2 cup sugar, and the vanilla in a large bowl. Whisk until pale and fluffy, about 2 minutes.
Whisk whites with a mixer on medium speed until soft peaks form. Raise speed to high, and gradually add remaining 1/4 cup sugar. Beat until stiff, glossy peaks form, about 4 minutes.
Fold egg-white mixture into yolk mixture. Working in 3 additions, fold in almond-flour mixture. Pour batter into prepared pan, and smooth top using an offset spatula.
Bake until cake is deep gold and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer pan to wire rack, and let cool for 30 minutes. Turn out cake from pan, and let cool completely. Halve cake crosswise, and cut each into quarters to use for trifle.
Reviews
Add Rating & Review
42 Ratings
5 star values:
5
4 star values:
5
3 star values:
20
2 star values:
10
1 star values:
2
Reviews
Add Rating & Review
42 Ratings
5 star values:
5
4 star values:
5
3 star values:
20
2 star values:
10
1 star values:
2
Add Rating & Review
42 Ratings
5 star values:
5
4 star values:
5
3 star values:
20
2 star values:
10
1 star values:
2
42 Ratings
5 star values:
5
4 star values:
5
3 star values:
20
2 star values:
10
1 star values:
2
42 Ratings
5 star values:
5
4 star values:
5
3 star values:
20
2 star values:
10
1 star values:
2
- 5 star values:
- 5
- 4 star values:
- 5
- 3 star values:
- 20
- 2 star values:
- 10
- 1 star values:
- 2
All Reviews for Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond Sponge Cake for Stone-Fruit Trifle with Lemon Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
