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Almond fatless sponge cake

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A very light sponge that can be used for any 2 or 3 layer gateau and also as a base for raspberry mousse.

 

 

For a rectangle de 28×38cm:

 

  • 180g caster sugar
  • 4 medium eggs
  • 180g ground almonds
  • 30g plain flour
  • 6 drops vanilla extract
  • 1 baking sheet 28×38cm
  • baking parchment
    cut to fit the baking tray

 

 

Almond fatless sponge cake

 

 

 

 

 

 

 

 

 

 

 

  • Preheat oven to 180°
  • Place the parchment on the tray and grease lightly.
  • In a large bowl, beat the egg yolks and sugar together till thick and creamy.  Fold in the ground almonds and flour with a spatula.
  • Whip egg whites till stiff and fold carefully into the almond and egg mixture; this should be light and airy.
  • Spread over baking tray, levelling the surface with a spatula.  Cook for 15 mins.
  • Leave to cool on the tray.
  • Cut into the shapes required..

 

Image

 

This cake will keep for a fortnight wrapped in baking parchment.

 Variation:  For a thicker cake, use a cake tin and cook for 20 mins at 170°.

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