This tender, moist sponge cake can be used in so many ways. Serve it plain with a dusting of powdered sugar. Split it in half and fill with rich chocolate ganache for a special birthday. Or serve it with cream and fresh berries, a perfect way to celebrate a birthday or graduation.
We’re constantly asked for recipes using almond flour in place of wheat flour. Here the almond flour adds a gentle sweetness and tenderizes the eggs, which can make some sponge cakes rubbery. Finely milled almond flour, which is what we make at American Almond Products, ensures a delicate texture in baked goods. Potato flour helps keep the cake moist although corn starch could just as easily be substituted. (Because this cake is gluten-free, it is perfect for anyone with Celiac disease or with an intolerance to gluten.)
We’re hoping to try this recipe with other nut flours such as our Hazelnut or Pistachio Flour. Here is the recipe for our Springtime Almond Sponge.