The roasted almond makes this sponge cake tastier and nuttier. I assure you this is simple to make and you can even add this to your collection of quick cake recipes. In less than an hour, you will have the right cake for any occasion.
Course
Dessert
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings4
Calories129kcal
AuthorKristl Story
Ingredients
1cupcake flour
1/2cupsugar substitutedivided
10egg whitesat room temperature
1 1/4teaspoonscream of tartar
1teaspoonvanilla extract
1/4teaspoonalmond extract
Instructions
Mix the flour and ¼ of sugar in a large mixing bowl.
Add the egg whites into the mixing bowl as well as cream of tartar. Whisk with electric mixer.
Add ¼ of the remaining sugar and continue to whisk for about 1 minute. Pour the rest of the sugar and whisk again for one minute.
Mix the vanilla extract and almond. Blend the egg mixture and flour mixture using spatula.
Turn the oven to 350 degrees and let it heat up. Put mixture into the cake pan.
Let it bake for 45 minutes or up until the cake quickly recovers when touched.