Lemon Almond Spongecake

Serves: 5

Keyon Hand

1 January 1970

Based on User reviews:

45

Spice

57

Sweetness

52

Sourness

36

mins

Prep time (avg)

3.9

Difficulty

Ingredients:

1 cup

All-Purpose Flour

1 tsp

Salt

2 tsps

Baking Powder (double-acting)

1 cup

Blanched Almonds (finely ground)

5 large

Egg (separated)

1 cup

Sugar

1.5 tbsps

Lemon Zest (freshly grated)

4 tbsps

Lemon Juice (fresh)

1 tsp

Vanilla Extract

1 tsp

Almond Extract

Directions:

1

Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess

2

Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds

3

In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted

4

Add the flour mixture and beat the batter until it is just combined

5

In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks

6

Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly

7

Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F

8

Oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean

9

Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper

10

Invert the cake onto another rack and let it stand, uncovered, overnight to dry out

11

Cut the cake with a serrated knife into 3/4-inch cubes

12

Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess

13

Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds

14

In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted

15

Add the flour mixture and beat the batter until it is just combined

16

In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks

17

Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly

18

Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F

19

Oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean

20

Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper

21

Invert the cake onto another rack and let it stand, uncovered, overnight to dry out

22

Cut the cake with a serrated knife into 3/4-inch cubes