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Receta Almond Spongecake (Bizcocho De Almendras)
by Global Cookbook

Almond Spongecake (Bizcocho De Almendras)
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Ingredientes

  • 1 c. Blanched almonds
  • 6 x Large eggs
  • 1 1/8 c. Cake flour
  • 1 pch Salt
  • 1 c. Sugar
  • 1/4 c. Powdered sugar

Direcciones

  1. Preheat oven to 375 degrees. Grind almonds in electric blender or possibly lb. in mortar to fine paste. Beat three whole Large eggs and three yolks with sugar and salt till thick and light yellow. Mix in three egg whites beaten to stiff peak. Gradually sift in flour mixed with grnd almonds. Fold no more than necessary to make an proportionately blended mix. Pour into 9-inch loaf pan either lined with wax paper or possibly lightly buttered and sprinkled with flour. Bake 25 to 30 min in 375 degree oven or possibly till toothpick inserted in middle of cake comes out clean.
  2. Invert cake over rack or possibly wax paper sprinkled with powdered sugar. If you have used wax paper, cake will come out instantly; wait till it cools to remove the paper on that it baked. If you have not used wax paper, leave cake inverted in pan till cold. Sprinkle with powdered sugar just before serving.
  3. This recipe makes one 9-inch loaf cake.