How to Make Almond Sponge Cake

Ingredients:Eggs 6 pieces, low-gluten flour 110 grams,Butter 50 grams,Sugar 40 grams,Almonds 30 grams. Method:

1. Beat the eggs until large bubbles form, then add sugar and continue beating.

In cold weather, I beat for nearly ten minutes but the egg mixture still didn't rise; so I used a larger bowl with about 40°C warm water to steam and whip the eggs. This method of whipping sponge cakes on a cold day works well. Originally, I thought it wouldn't be needed, but this trick really worked—it whipped up in just a few minutes. Randomly draw patterns in the egg mixture to ensure they don't disappear; that's when it's ready.2. Sift the low-gluten flour twice before adding it to the egg mixture and gently fold it in, avoiding circular motions which could cause deflation.Then add melted butter, again using a folding method until smooth with no lumps, ensuring the batter is fine-textured. 3. Line a baking tray with parchment paper, pour in the cake batter and tap twice to remove air bubbles and level the surface; sprinkle almonds on top. Preheat the oven at 130°C for five minutes before baking for 15 minutes.



Turn out the baked cake and let it cool completely. Adjust temperature according to your own oven.4. Once cooled, cut into portions. The texture is soft and fragrant; today's cake color was just right, neither too light nor too dark in my opinion.



Not only did my husband love the almond flavor, but I enjoyed it as well.Preheat the oven. Preheat to 130 degrees for 5 minutes and bake for 15 minutes. Turn out and let cool after baking. Adjust temperature according to your oven.



Cut into pieces once cooled. Soft, sweet, and satisfying. I am very pleased with the color of this cake today; it's just right. The almond flavor is not only my husband's favorite, but I love it too.