Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Almond Sponge Cake w/ Strawberries

Submitted by: Shara on 03/20/2003
4711 views
2.75 avg rating
329 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

6 egg whites
pinch of salt
4 egg yolks
8 oz. blanched almonds, ground
6 pkgs splenda (or other sweetener)
1 Tbsp. flour
2 Tbsp. brandy
2 Tbsp. sf hazelnut syrup, (or whatever flavor you prefer)
1 cup sliced strawberries
whipped cream

Directions

Preheat oven to 350 degrees. Butter and flour a 9X12 cake pan.



Beat egg whites in large bowl with an electric mixer until fluffy. Sprinkle with salt and beat until stiff. Add the egg yolks one at a time, beating well after each addition.



Combine the ground almonds, sweetener, and flour. Gradually add this to the egg mixture. Add the brandy and 2 Tbsp. of the syrup. Pour batter into prepared pan and bake at 350 degrees until firm to the touch, about 1 hour. Cool completely in the pan.



Slice onto plates, arrange strawberries over the top. You can also add a few drops of the sf syrup on the strawberries. Top with whipped cream and serve immediately.


Additional Information

I make up my sponge cake in advance. It will keep for a day if covered. It makes a simple and quick dessert after a holiday meal.

Servings

6-8

Calories

4-5

Time to prepare

1 hour

Difficulty

Average
 

Comments

Making sure to beat the eggs stiff will help this cake rise in the oven. It will be a golden brown when done. Check it after 40 min to make sure it does not overcook. My cooking times have varied.
 
 
Search