Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Almond Sponge Cake 3.2 (101) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: MARIA ROBLEDO Prep Time: 10 mins Total Time: 1 hr Yield: 2 6-inch-round layers Toasting the almonds gives this sponge cake a golden color and a nuttier flavor. Ingredients ⅓ cup whole almonds ⅓ cup cornstarch 1 tablespoon unsalted butter, for pans 2 tablespoons all-purpose flour, for pans 3 large eggs, separated 1 teaspoon pure vanilla extract ½ cup sugar Pinch of salt Directions Preheat oven to 400 degrees. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool. Reduce oven temperature to 350 degrees. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside. Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment. Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining sugar. Beat until stiff and glossy, about 4 minutes. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula. Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use. Rate it Print