Sponge cake base with almonds

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 100 g Sugar
  • 75 g Flour
  • 25 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 25 g ground almond kernels without skin
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding sugar. Stir in egg yolks. Mix flour, starch and baking powder and sieve over the egg mixture.

  2. 2

    Add the almonds. Fold in almonds, flour and baking powder. Fill the mixture into a greased springform pan (26 cm Ø) and smooth it down. Bake the sponge cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes

  3. 3

    Soil about 4870 kJ/1160 kcal. E 35 g/F 34 g/KH 178 g

Nutrition Facts

KCAL
1160 kcal
CARBS
178 g
FATS
34 g
PROTEINS
35 g

Categories & Tags

Cakes & PastriesCake

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