Almond Sponge Cake

Ingredients

• one pint of fine flour
• two ounces of sweet almonds
• two ounces of bitter almonds
• ten eggs
• two cups powdered sugar

Method

1. 1

   Blanch the almonds in scalding water, renewing the hot water when expedient; when the skins are all off, wash the almonds in cold water and wipe them dry; pound them to a fine, smooth paste, adding, as you proceed, water or white of egg to prevent their boiling.

2. 2

   Set them in a cool place; beat the eggs, the whites and yolks separately, till very smooth and thick, and then beat into them gradually two cups powdered sugar in turn with the pounded almonds; lastly, add the flour, stirring it round slowly and lightly on the surface of the mixture, as in common sponge cake; have ready buttered a deep square pan; put the mixture carefully into it, set into the oven and bake till thoroughly done and risen very high; when cool, cover it with plain white icing.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 186. The excerpt below is the record exactly as published.

ALMOND SPONGE CAKE. The addition of almonds makes this cake very superior to the usual sponge cake. Sift one pint of fine flour ; blanch in scalding water two ounces of sweet and two ounces of bitter almonds, renewing the hot 278 CAKES. water when expedient; wheii the skins are all off wash the almonds in cold water (mixing the sweet and bitter) and wipe them dry ; pound them to a fine, smooth paste (one at a time), adding, as you proceed, water or white of egg to prevent their boiling. Set them in a cool place ; beat ten eggs, the whites and yolks separately, till very smooth and thick, and then beat into them gradually two cups powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.