Almond sponge cake: preparation rules, recipes and types. Almond sponge cake Almond sponge cake from Andy Chef

14.10.2023 -

Cooking with yolks and almond flour is easier than you might imagine. This homemade sponge cake will delight you with its delicate texture and light nutty aftertaste. It turns out very tasty and slightly moist, thanks to the presence of butter. This almond sponge cake is just perfect for cakes. A step-by-step photo recipe for chiffon sponge cake baked with butter, yolks and almond flour, demonstrating all the intricacies of its preparation at home.

Ingredients:

eggs - 3 pcs.;
almond flour - 50 g;
wheat flour - 20 g;
sugar - 90 g;
butter - 50 g;
baking powder - 1 tsp.

How to bake almond sponge cake with yolks and butter

Let's start preparing the cake crust by melting the butter. It is important not to let it boil. We want it to be hot when we use it.

Measure out the required amount of almond flour. You can prepare it yourself by grinding peeled almonds or almond flakes in a blender with 1 tbsp. powdered sugar. In a pinch, you can even use unpeeled roasted almonds. The biscuit will not lose its taste, it will just have dark inclusions of skin in its crumb.

Sift almond flour with regular flour and baking powder.

For the sponge cake you will need 1 whole egg and 2 yolks, add sugar to them. Leave the whites in the refrigerator until needed or freeze. You can also make this sponge cake using two whole eggs.

Beat the yolks with sugar until a thick, light mass is obtained and the volume increases approximately 2-3 times.

Combine the beaten yolks with the almond mixture. It is better to do this using a spatula in 3 steps.

Now, pour hot oil along the edge of the bowl and gently mix with a spatula, scooping the mixture from the bottom.

Pour the dough into a 22 cm diameter mold lined with parchment.

Bake at 180 degrees for 15-20 minutes until lightly browned. The finished cake surface should spring back when pressed. It is better to let it cool in the mold and only then remove it.

I must say that this is the best sponge cake with almond flour that I have baked for making a delicious and tender cake, which I am going to make today based on it.

The video recipe for chiffon sponge cake from the YouTube channel “Cooking with Mari” provides the opportunity to make almond sponge cake, too, but in a slightly different way. You know that in cooking, as in life, the desired result can be achieved in different ways. 🙂

Let your homemade sponge cake always be tall and fluffy - successful and delicious sweet masterpieces to you!

Good afternoon, my dear readers!

I’m sharing my next delicious and low-calorie recipe. biscuit with almonds.

And yet, despite the fact that this dessert pastry is not high in calories, I advise you to limit its enjoyment within the limits of reason (I will not stop repeating this) and not make it your main meal, and also combine such goodies with physical activity in your favorite direction . Dancing, for example.

It turns out no less fluffy, tasty and even NOT useless, if everything is in moderation. Bake and try it with pleasure.

This recipe is perfect for when “guests are on the doorstep.” Everything is done quickly and easily if you follow all the preparation technology.

How to make fluffy almond sponge cake at home

Eggs – 4 pcs.
Powdered sugar from unrefined cane sugar - 3 tbsp. no slide
1st grade flour – ½ cup
Spelled flour – ½ cup (purchase)
Wheat bran – 1 tbsp.
Corn starch (optional) – 1 tbsp.
Sea salt - a pinch
Crushed almonds – 3 tbsp. with top
Butter - a little, for greasing the pan

Yield of the finished biscuit: 370 g

Recipe difficulty level: simple if you follow the cooking technology

My cooking method:

1. Prepare a springform baking pan in advance by greasing its surface with a thin layer of softened butter.

2. Beat the eggs and powder in a blender with a whisk attachment until the mass increases 5 times

4. Whip everything together very quickly so that the dough does NOT settle too much

6. Bake in an oven preheated to 190ºC for 40 minutes, WITHOUT opening the cabinet door.

7. Check readiness with a wooden skewer or sharp knife.

Delicious and tender almond sponge cake ready!

You can easily turn it into by soaking it in syrup (preferably natural without sugar) and coating it with your favorite one. Enjoy your tea party to you and your loved ones!

Good luck with your cooking! I look forward to your comments.

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Prepare a sponge cake. Using a mixer, beat 3 eggs with sugar and almonds for 5 minutes. Continuing to beat, add the remaining eggs one at a time. Melt the butter, add 1 tbsp. l. mix the resulting egg mixture and set aside.

Beat the whites with powdered sugar and add them to the egg and almond mixture. Mix carefully.

Add the sifted flour, add the remaining mixture of eggs and melted butter. Mix.

Preheat the oven to 230°C. Line a round baking pan with parchment. Place 1/3 of the dough into the pan and smooth the surface. Bake for 7 minutes. Bake 2 more cakes in the same way.

Prepare the cream. Grind the yolks with half the sugar. Boil milk and pour into the resulting mass. Stir, rub through a sieve and cool.

Make syrup from half the sugar and 300 ml of water. Beat with egg whites until the mixture cools down.

Separately, beat the butter with a mixer, gradually adding the mixture of yolks and milk.

Pour in the coffee, then carefully fold in the whites whipped with sugar syrup. Mix carefully and refrigerate.

Prepare chocolate ganache. Grate white chocolate. Mix milk and cream in a saucepan, place over medium heat and bring to a boil. Remove from heat and immediately add chopped chocolate and butter. Mix with a mixer until smooth.

Coat 2 sponge cakes with chilled cream.

Place one cake layer on top of the other. Cover with the remaining sponge cake.

Carefully pour half of the chocolate ganache on top of the cake. Use a spatula to smooth the surface. Coat the sides. Place the cake in the refrigerator for 1 hour. Coat the surface of the cake with a second layer of ganache, level the surface and place in the refrigerator for another 2 hours. To decorate the cake, you can use fresh or canned berries, crushed milk and dark chocolate, as well as ready-made confectionery decorations, for example, sugar flowers.

Prepare the ingredients.

Break whole eggs (225 g) into a tall plastic glass or bowl and whisk them with a fork or whisk (to simply mix the whites with the yolks, do not beat).
Pour almond flour (165 g), powdered sugar (135 g) into a mixer bowl, add trimolin or honey (15 g) and pour in half the eggs.

Turn on the mixer at medium speed (whisk attachment) and beat the mixture for 5 minutes (on the timer), if necessary, at the beginning of beating, scrape the whipping mixture from the sides of the bowl.

Then pour in another half of the eggs and continue beating for 5 minutes.
Pour the remaining eggs into the whipping mixture and beat for another 5-8 minutes.
The almond mass should turn white, pourable and homogeneous.

While the almond mixture is beating, in a separate bowl, beat the egg whites until soft peaks form:
Measure out sugar (23 g).
Pour the whites (143 g) into a clean, dry bowl (without traces of fat).
Start beating the egg whites at medium speed with the mixer.
As soon as they begin to foam (literally a few seconds after the start of whipping), begin to pour in sugar in a thin stream, while whisking.

Thus, gradually adding sugar, beat the whites to soft peaks - to a fluffy foam with soft, unstable ridges.

Add some of the whipped egg whites (about 2 tablespoons) to the almond dough.

And gently mix the dough from bottom to top.
Thus, in several stages, add all the whites, each time carefully mixing the dough.

Advice. The biscuit dough rises due to the whipped whites introduced into it (in this case, the whipped whites play the role of a leavening agent in the dough). Therefore, you need to mix the whites with the dough very carefully, trying to introduce as much air into the dough as possible.

Flour (25 g) and cocoa (20 g) and sift through a sieve twice.
In 3-4 additions, add cocoa and flour into the dough, each time, gently mixing, from bottom to top.

Melt butter (30 g).
In 2 additions, add hot oil to the dough, each time gently stirring the dough from bottom to top.

The finished dough can be poured onto a baking sheet lined with parchment and bake one cake of medium thickness (not thin).
Or, conditionally divide into 2 parts and pour, in a thin layer, onto two baking sheets 30x40 cm, covered with parchment (you get 2 cake layers).
Level the dough using a spatula or a convenient spatula, distributing it evenly over the entire baking sheet.

Bake the cakes in an oven preheated to 180-200°C for about 8-12 minutes (baking time will depend on the thickness of the cakes).
The finished cakes should spring back a little when pressed.
You can bake the cakes one at a time or simultaneously (with convection).
Remove the finished cakes from the oven and cool.

Advice. The sponge cake can be baked in advance, wrapped in parchment paper (or cling film) and frozen. The biscuit can be stored in the freezer for about 1-3 months. The only problem may be that the longer the biscuit is stored in the freezer next to other products, the more it can absorb extraneous odors. Therefore, considering that at home, not many people have the opportunity to keep the freezer separately for desserts, reduce the shelf life to about 3-4 weeks.
If you are going to use the biscuit in the near future, you can wrap it in cling film and leave it until the next day at room temperature, or put it in the refrigerator.

This dessert, like no other, requires the pastry chef to carefully select ingredients, strictly follow the recipe and pay attention to temperature conditions.

Types of biscuits

There are many recipes for this dessert. Most often they are divided into the following types:

Classical- it is made from flour, sugar and eggs.
Genoise- add a little butter to the dough, which makes the finished cake more tender and juicy.
Angelic- the recipe contains only proteins.

However, the differences between the biscuits don’t stop there. If you decide to make a honey cake, then do not forget to add a little honey to the dough, if chocolate, then cocoa powder. Almond sponge cake, as you may have guessed, is made by replacing some of the regular flour with almond crumbs.

Cooking features

The famous pastry chef, showman and TV presenter Alexander Seleznev revealed the secret of making the perfect sponge cake. He claims that the most common mistake made by inexperienced cooks is poorly beaten eggs. It would seem, what is the difficulty here? It turns out that in order to achieve the desired result, eggs and sugar should be heated in a water bath and then beaten with a mixer for at least ten minutes. The finished product should resemble high-quality shaving foam. If you do not use this advice, then get ready for the biscuit to first rise well in the oven and then “fall.”

Almond sponge cake "La Gioconda"

This dessert can be used to make rolls or as a base for a cake. The cake turns out very thin, elastic and tender. That is why it bends so easily without forming cracks or creases. In addition, the finished almond sponge cake does not crumble or become soft from cream or syrup. You can prepare it according to the following recipe:

Beat two chicken eggs and 50 grams of powdered sugar into a fluffy mass.
Add 50 grams of almond and 20 grams of wheat flour to the mixture. Beat the ingredients again.
Take two more eggs and separate them into whites and yolks. We only need the first ingredient. Therefore, beat the whites until foamy, and then carefully fold them into the dough.

The finished mixture should be liquid. Pour it into the mold and bake in the oven until done.

Almond dacquoise

We offer to prepare a delicious dessert that can be used as a base for a cake. This almond sponge cake, whose name can be translated as “Dacian,” originated in the French city of Dax, located in southwestern France. You can read the recipe for it here:

To begin, cut a sheet of parchment that is the same size as your baking sheet. After this, draw a circle or square with a pencil - this will be the diagram of your workpiece. Turn the sheet over with the pattern facing down and place it on a baking sheet.
Pour 100 grams of almond flour and 60 grams of powdered sugar into a deep bowl. Add 30 grams of regular wheat flour.
Mix the dry ingredients using a whisk and sift through a sieve if you find any lumps.
Beat 160 grams of egg whites with a mixer at low speed. Add 60 grams of powdered sugar in several doses. You need to finish mixing only when the meringue becomes stable and acquires shine.
Place the beaten egg whites on top of the dry mixture, then gently fold the ingredients together using a silicone spatula.
Next, transfer the dough into a pastry bag and place it on a baking sheet lined with parchment. For example, you can give the cake the shape of a circle if you lay out the workpiece in a spiral.

The almond sponge cake, whose name sounds so exotic, should be sprinkled with powdered sugar and baked in a preheated oven.

Chocolate almond sponge cake

The crust prepared according to this recipe is soft, tender and very flexible. That is why it is often used to make cakes or rolls. How to bake chocolate almond sponge cake? The recipe is very simple:

Crack four eggs into a bowl and then use a fork to lightly whisk the yolks into the whites.
In the bowl of a mixer, combine 160 grams of almond flour, 130 grams of caster sugar, 15 grams of honey and half the egg mixture.
Beat the ingredients for exactly five minutes.
Add the remaining eggs to the bowl and stir the ingredients for another eight minutes.
Separately, beat two egg whites and 20 grams of sugar until stiff peaks form.
Add two spoons of meringue to the almond dough and gently mix the products. When the mass becomes homogeneous, add another portion of the proteins, and so on until they are gone.
Sift 20 grams of cocoa and 25 grams of flour through a sieve and combine with the dough in several steps.
Add 30 grams of melted butter and cooled to room temperature.

Line a baking sheet with parchment paper, and then spread half the dough in a thin layer. Level the future cake with a spatula, place it in a preheated oven and bake until done. Prepare the second half of the dough in the same way.

Cake "Tenderness"

What is the name of almond sponge cake with custard? In our case, it will be a cake that can be easily prepared for a regular tea party or a holiday table. You can read the dessert recipe below:

Place four yolks in a bowl, mix them with the zest of one lemon and 125 grams of ground almonds.
Beat six yolks with a mixer, gradually adding 100 grams of sugar to them.
Combine the prepared products and add another 125 grams of almond flour to them.
Pour the dough into a springform pan and bake the crust until done in an oven preheated to 200 degrees.
To prepare the custard, boil 250 grams of milk with three tablespoons of sugar in a saucepan.
Mix a spoonful of starch with two yolks.
Beat the prepared products with a mixer, and then put them back on the fire. Wait until the mixture boils, then remove it from the stove and cool.
Mix the cream with 150 grams of butter at room temperature.

Cut the cake in half, make a layer of cream, and then spread the sides and surface of the cake. Decorate the dessert with almond flakes and grated chocolate.

Roll “For tea”

We've sorted out the cake. What is the name of an almond sponge cake with cream if you prepare it differently? We offer our own version - a delicious roll with a nutty flavor.

Mix 75 grams of chopped almonds with 60 grams of powdered sugar.
Add a chicken egg and two yolks to the products.
Beat five egg whites with 40 grams of sugar into a strong foam and combine with the prepared products.
Put half a teaspoon of soda and 60 grams of flour into the dough.
Grease a baking tray or line it with baking paper. Pour in the dough and bake until done.
Place the hot cake on a napkin, wrap it in a roll and put it in the cold.
Boil 250 ml of cream and add 200 grams of chocolate, previously broken into pieces.
Separately, beat 150 grams of mascarpone with a mixer, and then mix it with chocolate cream.
Grease the biscuit with the resulting cream, shape it into a roll, wrap it in cling film and put it in the refrigerator.

After a couple of hours, the dessert can be taken out, cut and served.

Lenten roll

Almond sponge cake is a wonderful treat that can be prepared even during Lent. Read his recipe here:

Prepare juice from one lemon and one orange, and then mix it with the previously prepared zest.
Beat the prepared ingredients with a mixer, adding 80 grams of vegetable oil and 15 ml of wine vinegar.
Gradually add 100 grams of sugar, 90 grams of almond and white flour, as well as salt and a little soda into the dough.
Bake the crust.
For the cream, beat the vanilla powder mixture from vegetable fats and coconut milk.
Grease the sponge cake with almond cream and roll it into a roll.

Sprinkle the dessert with almond petals and refrigerate.