Food recipes
Almond Sponge Cake for Tiramisu
Almond Sponge Cake for Tiramisu
Serves 10
Ingredients:
Unsalted butter, for the pan
4 ounces ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/2 cup granular sucralose sweetener
1 teaspoon vanilla extract
Directions:
1. Grease a 15x10x1-inch pan with butter. Line with parchment paper and grease again. Preheat the oven to 350°F (175°C).
2. Combine the almonds, baking powder and salt.
3. Separate the eggs. With an electric mixer, beat the yolks and sweetener until thick and lemon-colored, 3-4 minutes. Beat in the vanilla. Fold in the almond mixture.
4. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in half the remaining whites until barely combined, then the rest until thoroughly combined.
5. Spread evenly in the prepared pan. Bake 20-25 minutes, until the top springs back when pressed lightly. Let cool.
Serves 10
Ingredients:
Unsalted butter, for the pan
4 ounces ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/2 cup granular sucralose sweetener
1 teaspoon vanilla extract
Directions:
1. Grease a 15x10x1-inch pan with butter. Line with parchment paper and grease again. Preheat the oven to 350°F (175°C).
2. Combine the almonds, baking powder and salt.
3. Separate the eggs. With an electric mixer, beat the yolks and sweetener until thick and lemon-colored, 3-4 minutes. Beat in the vanilla. Fold in the almond mixture.
4. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in half the remaining whites until barely combined, then the rest until thoroughly combined.
5. Spread evenly in the prepared pan. Bake 20-25 minutes, until the top springs back when pressed lightly. Let cool.
Printed from https://recipe.bluelayer.org/recipe/68062/almond-sponge-cake-for-tiramisu