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ALMOND SPONGE
CAKE
The
addition of almonds makes
this cake very superior to the usual sponge cake.
Ingredients:
1 pint flour
4 oz. almonds
10 egg, separated
2 cups powdered sugar
2 teaspoons baking powder
1/2 teaspoon almond extract
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Directions:
- Sift one pint of fine
flour with baking powder; set aside.
- In scalding water, blanch four ounces of almonds, renewing the hot water when expedient. When the skins are all
off, wash the almonds in cold water and
wipe
them dry; pound them to a fine, smooth paste or grind them very fine; set aside.
- Mix egg yolks with sugar, till very
smooth and thick; beat into them gradually pounded almonds; set aside.
- Beat ten egg whites until very stiff; add them gradually with flour to the yolk mixture, stirring it
round
slowly and lightly on the surface of the mixture, as in common sponge
cake.
- Have ready buttered a deep square pan; put the mixture carefully into
it,
set into the oven and bake till thoroughly done and risen very high.
- When
cool, cover it with plain white icing flavored with rose-water, or with
almond
icing.
TIP: With almonds always use a small portion of almond extract; without it, almonds have little or no taste, though they add to the
richness
of the cake.
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