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Almond-Sponge Layer Recipe
|Sugar||2⁄3 Cup (10.67 tbs)|
|Almonds||3⁄4 Cup (12 tbs), finley blanched|
|Lemon juice||2 Teaspoon|
|Lemon rind||1 Teaspoon, grated|
|All purpose flour||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1954 Calories from Fat 559
% Daily Value*
Total Fat 66 g101.4%
Saturated Fat 8.4 g42.2%
Trans Fat 0 g
Cholesterol 555.3 mg185.1%
Sodium 1138.5 mg47.4%
Total Carbohydrates 238 g79.4%
Dietary Fiber 16.2 g64.7%
Sugars 143 g
Protein 110 g220.5%
Vitamin A 13.1% Vitamin C 18.4%
Calcium 41.8% Iron 54.2%
*Based on a 2000 Calorie diet
Beat egg yolks and sugar until light and foamy.
Add almonds, juice and lemon rind, and combine thoroughly.
Beat egg whites until very stiff, and fold into egg yolks, carefully alternating with flour, until mixture is well blended.
Spread in a greased 9-inch spring-form pan, and bake at 375 Ã‚Â°F. 25Ã¢â‚¬â€30 minutes or until cake springs back when touched in center.
Cool, and remove from pan.
Store or freeze until ready to assemble torte.