Almond fatless sponge cake

User Rating: 5 / 5

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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















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°.