Basic Almond Sponge Cake
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Basic Almond Sponge Cake
| Thu, 11-04-2004 - 7:50am |
Was just reading my December issue of Prevention magazine and came across this recipe.
Basic Almond Sponge Cake
1. Preheat oven to 350 degree F. Butter 15" x 10" jelly-roll pan. Line with parchment and butter again. Set aside.
2. In small bowl, mix almond meal, baking powder, and salt.
3. Place eggs and Splenda in large bowl. With electric mixer, beat on medium speed until thick, light, and tripled in volume, 8 to 10 minutes. Beat in vanilla extract. Fold in almond mixture. Spread evenly into prepared pan.
4. Bake 20 to 25 minutes or until top springs back when pressed lightly. Cool in pan or on rack.
Makes 8 Servings
Per Serving: 150 cal, 8 g pro, 5 g carb, 11 g fat, 1.5 g sat fat, 160 mg chol, 2 g fiber, 190 mg sodium
Prep Time: 10 minutes
Cooking Time: 20-25 minutes


This recipe was soooooooooooo yummy! It is by far my favorite SBD Dessert. I added 1 tsp. of butter extract and it tasted kind of like a yellow cake.
Next time I make it I am going to top it with Fresh Fruit and a little bit of Fat Free Whipped Cream.
Scully
Scully
Scully,
Thanks for the review.
Thanks,
Queenie
Where do you get the almond meal?
Susan :)
I crushed my own in a food processor and added a teaspoon of butter extract.
Enjoy!
Scully
Susan :)
I tried this recipe over the weekend and I have to say, my cake was a little flat (thin). I know part of it was due to the fact that I didn't have the proper size pan but was wondering if I did something else wrong. (My eggs weren't really at room temperature when I started beating and I had 2 toddlers interrupting the beating so maybe they didn't really "triple" in size...)
Can anyone else who tried this describe how their's came out? It tasted OK but...
Just wondering...
TEJ