Citrus-Almond Sponge

Name: Citrus-Almond Sponge
Yield: Yield: 2 sheets, 15 x 18 inches (37.5 x 45 cm)
Ingredients: 5 ounces (140 g) cake flour; Finely grated zest of 2 lemons (see Note); 2 egg whites (¼ cup/60 ml); 8 whole eggs, separated; 8 ounces (225 g) granulated sugar; 8 ounces (225 g) almond paste; 1 teaspoon (5 ml) vanilla extract

Preparation info