Almond Sponge Cake Spain Bizcocho De Almendras Recipe

Ingredients for Almond Sponge Cake Spain Bizcocho De Almendras

• Blanched Almond
• Eggs
• Cake Flour
• Pinch of salt
• ¾ cup (150g) granulated sugar
• Powdered Sugar

How to Make Almond Sponge Cake Spain Bizcocho De Almendras

1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch loaf pan, or line it with parchment paper.
2. In a food processor or using a mortar and pestle, finely grind 1 cup (120g) blanched almonds into a smooth paste.
3. In a large bowl, whisk together 3 large whole eggs, 3 large egg yolks, ¾ cup (150g) granulated sugar, and a pinch of salt until the mixture is pale yellow and thick (about 5-7 minutes using a stand mixer or hand mixer).
4. In a separate bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the egg yolk mixture in three additions.
5. In a separate bowl, whisk together 1 cup (120g) all-purpose flour and the ground almonds. Gradually sift the dry ingredients into the wet ingredients, folding gently until just combined.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Invert the cake onto a wire rack or a sheet of parchment paper dusted with powdered sugar. If using parchment paper, the cake will release easily.
9. Let the cake cool completely before removing it from the parchment paper (if used) or the pan.
10. Dust generously with powdered sugar before serving.