Almond Sponge Cake

Two layers of a moist and fluffy almond sponge cake with an almond mascarpone frosting and served with a side of fresh slices of apricot and peaches.

This incredibly fluffy, light and airy sponge cake is the perfect base cake to make for any occasion. You can decorate it with different jams and frostings.

Light and Airy

 Sponge cakes are perfect to make for layer cakes because you can soak each layer with various flavored syrups and each bite yields a nice light, moist and not heavy texture. This recipe can also be used to make a cake roll. I also have a chocolate sponge cake recipe on the blog, here. This almond sponge cake is made with no chemical leavening agents and the whipped egg whites is what helps rise the cake in the oven. A couple of tips when making this cake: Fold not whisk, be gentle when transferring the batter into the cake pan and grease and line the pan with parchment .

Fold not Whisk

When dealing with whipped egg whites, you always want to fold it gently into the batter. The goal is to just fold until everything is incorporated. By folding, you are preserving the air and trapping it into the batter so when you bake it, those air bubbles trapped will help lift the cake. It is pretty cool!

First, you will cream the 4 egg yolks, powdered sugar and almond flour until smooth and creamy.

Next, in a separate bowl, you will add the 5 egg whites in a bowl with 1/4 teaspoon of cream of tartar. Using a hand electric mixer or stand mixer on high speed mix until frothy. Then on medium speed, add the 3 tablespoons of granulated sugar. Mix until you get silk sift peaks – this may take about 6-8 minutes ( maybe more).

Transferring The Batter Into The Cake Pan

When transferring the batter into the cake, you want to pour it in one place and then it will spread on its own. You can use a spatula and lightly spread it. Immediately place in the oven on the middle rack and bake on 350 F undisturbed for 26 minutes. To check if the cake is done (1) touch it and if it springs back, it is done OR (2) insert a wooden skewer in the middle and if it comes out clean, it is done.

Full recipe for the almond sponge cake and almond mascarpone frosting is below.

Print Recipe

Almond sponge cake

Prep Time

15 minutes

Cook Time

35 minutes

Servings

9

Ingredients

Almond Sponge Cake

• 1 cup almond flour
• 1/2 cup cake flour ( or all purpose flour)
• 3 tablespoons granutaled sugar
• 3/4 cup powdered sugar
• pinch salt
• 1/4 teaspoon cream of tartar ( this helps to stabilize the egg whites)
• 5 egg whites
• 4 egg yolks

Almond Mascarpone Frosting

• 2 cups heavy whipping cream
• 8 ounce mascrapone cheese ( or cream cheese)
• 1 teaspoon lime zest ( optional - you can use lemon)
• 1/4 teaspoon almond extract or oil
• 1/3 cup powdered sugar
• 1/2 teaspon vanilla paste ( or vanilla extract)

Prep Time 15 minutes Cook Time 35 minutes Servings 9 Ingredients Almond Sponge Cake 1 cup almond flour 1/2 cup cake flour ( or all purpose flour) 3 tablespoons granutaled sugar 3/4 cup powdered sugar pinch salt 1/4 teaspoon cream of tartar ( this helps to stabilize the egg whites) 5 egg whites 4 egg yolks Almond Mascarpone Frosting 2 cups heavy whipping cream 8 ounce mascrapone cheese ( or cream cheese) 1 teaspoon lime zest ( optional - you can use lemon) 1/4 teaspoon almond extract or oil 1/3 cup powdered sugar 1/2 teaspon vanilla paste ( or vanilla extract)

Instructions

Almond Sponge Cake

1. Preheat Oven 350 Degrees. In a small large bowl using a stand mixer or by hand, cream egg yolks and powdered sugar until creamy.

   
2. In another large bowl, add the egg whites and cream of tartar and whisk for 5 minutes or until you get stiff peaks. During this process when you see the egg whites getting foamy, add 3 tablespoons of sugar.
3. In a medium size bowl sift the cake flour, almond flour and salt.
4. Now that you have all your components completed, it is time to assemble everything. Add a large spoon of the whipped egg whites into the egg yolk almond sugar mixture and fold. Remember to not whisk and only fold. Since they're no chemical leavening agents in this recipe, the egg whites are going to help with rising the cake and folding helps trap the air bubble in the batter.
5. Add the remaining whipped egg whites and fold gently until fully incorporated.
6. Sift in the cake and almond flour and fold gently until fully incorporated. Remember to not over fold.
7. Pour the batter into a round 8 inch cake pan lined with parchment paper and coated in non-stick spray or butter.
8. Place cake pan in the oven in the middle rack and allow to bake uninterrupted for at least 25 minutes. The cake should be ready in 35 minutes or until a tooth pick inserted comes out clean.

   
9. Once the cake is baked fully, set aside and let the cake cool for at least 5 minutes in the pan before flipping onto a wired rack.

   

Almond Mascarpone Frosting

1. In a large bowl, pour the heavy whipping cream, almond extract, and some vanilla paste or extract.
2. Whisk using a hand or stand mixer until it cream has thickened. Then add the room temperature mascarpone cheese ad mix until its fully incorporated.

   

Assembling the Cake

1. Once the cake has cooled completely, carefully cut the cake in half and coat the cake with frosting and then place the other cake on top. Add the remaining frosting and decorate the cake with fresh fruit. This cake is best enjoyed the same day it is made.