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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 1663 Calories from Fat 560
% Daily Value*
Total Fat 66 g101.6%
Saturated Fat 8.4 g42.2%
Trans Fat 0 g
Cholesterol 555.3 mg
Sodium 169.3 mg7.1%
Total Carbohydrates 232 g77.3%
Dietary Fiber 16.2 g64.7%
Sugars 139 g
Protein 49 g98.3%
Vitamin A 13.1% Vitamin C 18.4%
Calcium 37% Iron 53.9%
*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.