Ingredients for Almond Sponge Cake
- 6 large egg whites
- 1/2 teaspoon baking soda
- pinch of salt
- 150g granulated sugar
- 50g cornstarch
- 50g finely ground almonds
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How to Make Almond Sponge Cake
- Preheat oven to 150°C (300°F). Line two baking sheets with parchment paper and draw two 21cm circles as guides.
- In a clean, grease-free bowl, beat 6 large egg whites with a pinch of salt and 1/2 teaspoon of baking soda until stiff, glossy peaks form.
- Gradually add 150g granulated sugar to the egg whites, beating continuously until the meringue is thick and smooth.
- In a separate bowl, gently whisk together 50g cornstarch and 50g finely ground almonds.
- Gently fold the dry ingredients into the meringue in three additions, being careful not to deflate the mixture.
- Divide the batter evenly between the two prepared circles on the baking sheets.
- Bake for 30-35 minutes, or until the cakes are golden brown and spring back when lightly touched.
- Let the cakes cool completely on a wire rack before using.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
91g
Fat
1g
Carbs
8g
