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Almond Sponge Cake

In the world of baking, every ingredient counts to achieve that perfect balance of flavor and texture. Today, we present an essential recipe for almond lovers: the Almond Sponge Cake. This sponge cake is part of the delicious creation “Entremet de almendra y albaricoque” by Jordi Bordas, which you can find in the Fiber Manual.

To intensify the almond flavor, we used our Raw Almond Paste, an ingredient that provides an authentic and deep flavor profile. In addition, instead of traditional eggs, we opted for Albuwhip, which allows the almond flavor to shine even more in every bite.

This sponge cake is not only delicious on its own, but it is also the perfect base to combine with the fresh apricot flavors in the entremet. Get ready to surprise your guests with a taste experience that stands out for its simplicity and authenticity – we hope you enjoy this recipe as much as we do!

Almond Sponge Cake

To intensify the almond flavor, we used our Raw Almond Paste, an ingredient that provides an authentic and deep flavor profile. In addition, instead of traditional eggs, we opted for Albuwhip, which allows the almond flavor to shine even more in every bite.

Ingredients

- 70g -
  Pasteurized egg white 1
- 6,5g - Albuwhip
- 49g - Oligofruct
- 44g -
  Pasteurized egg whites 2
- 48g -
  Pasteurized egg yolk
- 22g - Raw almond paste
- 32g - Coconut sugar
- 57g - Almond flour
- 41g -
  Brown rice flour

Prepared by

1. Whisk egg white 1 and Albuwhip in a mixer at medium-high speed for 4 minutes.
2. Add the Oligofruct and whip for about 6 minutes more, until a light meringue is obtained, maintaining a temperature of about 30 °C during the whole process.
3. Mix the egg white 2, the egg yolk, the almond paste and the coconut sugar, emulsifying intensely with the blender. Add the almond flour and mix.
4. Add the rice flour, working continuously with the blender.
5. When the meringue is ready, incorporate it into the previous preparation, working gently with a spatula.