home > recipes > meals / dishes > desserts > cakes > by cake flavor > nut cakes > almond

Italian Almond Sponge Cake

recipe at a glance
question or comment
2 comments

ready in: 1-2 hrs
serves/makes:   8
  

recipe id: 46567

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

1 2/3 cup finely chopped blanched almonds
1 cup granulated sugar plus
2 tablespoons granulated sugar
8 whole eggs
3 egg yolks
1 1/4 cup all-purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons all-purpose flour
2 lemons, grated zest only
powdered sugar, for garnish

directions

This is a simple almond sponge cake which lends itself to be garnished or embellished as you desire.

Butter and flour a 10 inch springform pan. Preheat oven to 350 degrees F.

In a food processor combine the almonds and 1/3 cup sugar and process until finely ground and set aside.

Beat the whole eggs and egg yolks with remaining sugar until very thick and pale yellow. Gradually add in the almond mixture, flour and lemon zest. Spoon into the prepared pan.

Bake about 45 to 50 minutes or cake tested done in center with a wooden toothpick. Remove from oven and let cool completely. Release sides of pan and remove cake to a serving platter.

Dust with powder sugar, glaze if desired. Cake may be frozen. Note there is no baking powder in the recipe.

added by

internationalrecipes

nutrition

Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like italian almond sponge cake




comments & reviews



number of 5 star votes on this recipe
00%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe2



Guest at CDKitchen.com
Mar 20, 2009

Cookie100
COMMENT:
The history of sponge cake may come from The Opera Cake, french, check Paris Sweets, Dorie Greenspan page 146.
Dalloyau, a french pastry maker may have invented it in 1890, she says it's hard to know for sure.
The original almond sponge is called a jaconde. Traditionally used with mocha or chocolate, variations, today for me is apricot and pistachio, see Pretty Tasty Cakes or Daring Baker



Guest at CDKitchen.com
Sep 30, 2007

Guest Foodie
COMMENT:
Does anybody happen to know the history of the Almond sponge cake; I can't find anything (websites or books preferred) Thanks