Ingredients
Scale
- For the Almond Sponge Cake:
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (separated)
- ¾ cup granulated sugar (divided)
- 1 tsp almond extract
- ½ tsp vanilla extract
- ½ cup unsalted butter (melted and cooled)
- For the Cream Filling:
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Topping:
- ½ cup sliced almonds (toasted)
- Optional: powdered sugar for dusting
Instructions
- Preparing the Almond Sponge: Preheat the oven to 350°F (175°C) and grease a round cake pan. In a bowl, whisk together flour, almond flour, baking powder, and salt. In a separate bowl, beat egg yolks with half the sugar until pale and thick. Stir in almond extract, vanilla extract, and melted butter. Fold in the dry ingredients gently. In another bowl, whip egg whites with the remaining sugar until stiff peaks form. Gently fold the egg whites into the batter in three parts. Pour into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- Making the Cream Filling: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside in the fridge until ready to assemble.
- Assembling the Cake: Once the cake has cooled, slice it horizontally into two layers. Spread the whipped cream evenly over the bottom layer, then top with the second layer. Press lightly to secure.
- Adding the Topping: Sprinkle toasted sliced almonds evenly over the top of the cake. Dust with powdered sugar for a decorative finish if desired. Chill for at least 30 minutes before serving.
Notes
- For a vegan option, use plant-based butter, egg substitutes, and coconut whipped cream.
- Gluten-free alternative: Substitute all-purpose flour with a gluten-free flour blend.
- Storage tip: Store the cake in the fridge for up to 3 days. Freeze for longer storage, wrapped tightly in plastic wrap and foil.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (1/8th of the cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg