Sponge Cake (Almond)
A classic sponge cake with almond flavor.
Ingredients
- 1 1/4 cupfuls Sugar
- 8 Eggs
- 1 1/4 cupfuls Flour
- 1/2 teaspoonful Royal Baking Powder
- 1 teaspoonful Royal Extract Bitter Almonds
- 1 1/2 gills Water
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Sponge Cake
A classic sponge cake recipe.
Sponge Cake
This classic sponge cake recipe from 1900 creates a light and airy dessert with a delicate, tender crumb. The cake's fluffy texture is achieved through vigorously beaten eggs, resulting in a satisfyingly sweet treat. This recipe uses simple ingredients like eggs, sugar, and flour, making it a perfect choice for beginner bakers.
Sponge Cake
A light and airy sponge cake made without butter.
SPONGE CAKE
This classic sponge cake recipe delivers a light, airy, and delightfully sweet treat, perfect for any occasion. The delicate texture and simple ingredients create a comforting dessert that's easy to make at home. With a hint of lemon and the option of rose water, this cake offers a refreshing and elegant flavor profile. Serve it plain, dusted with powdered sugar, or with fresh berries for a truly satisfying experience.
Instructions
- 1Boil the sugar with the water until it reaches the hard-crack stage (when a small amount dropped into cold water forms hard, brittle threads). This should take approximately 10 minutes.
- 2Pour the hot sugar syrup immediately onto the eggs, which have been whipped for 10 minutes. Continue whipping for another 20 minutes, until the mixture is light and fluffy.
- 3Gently fold in the flour, sifted with the baking powder, and the almond extract. Pour the batter into a well-buttered cake mold. Bake in a preheated oven at 425°F (220°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.
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