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