Light Sponge Cake: Light Almond Sponge Cake

Preparation info

  • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


This recipe is a component of:

Lemon Almond Cheesecake

Reduce the flour to 3 tablespoons/0.7 ounce/21 grams. Replace the cornstarch with β…“ cup/1.2 ounces/33 grams blanched sliced almonds, toasted and ground.

Toast and Grind the Almonds

Spread the almonds evenly on a baking sheet and bake for about 4 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. In a small food processor, process until fairly fine.