Almond flour sponge cake

✍️ Edit source file

Ingredients

1.5 cups almond-flour
4 large eggs, at room temp
0.5 cups sugar-white
1 tsp baking-powder-single-acting
0.25 tsp salt

Method

Preheat oven to 350° Fahrenheit and grease a 6-inch cake pan.
Beat together the eggs and sugar with a hand or stand mixer on high speed until pale and thick, about 5 minutes.
Add in the almond flour and baking powder. Beat for another 30 seconds to one minute, until batter is just combined.
Transfer the batter to your prepared cake pan. Bake the cake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
Remove cake from the pan and transfer it to a wire cooling rack to cool.

Notes

Biscuits maybe good alternative to sponge cake - Molly Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit - YouTube, see also Vegan Gluten-Free Strawberry Shortcake | Minimalist Baker Recipes, and Gluten Free Flour Blend Recipe | Minimalist Baker Resources
Could maybe try eggless version of sponge cake... 0.75 cups soy milk, 0.5 cups aquafaba, 2 tbsp corn starch, 1 tsp apple cider vinegar, 0.33 cups neutral oil, 0.5 tsp cream of tartar (or 1 tsp lemon juice?)
Macerate strawberries in lemon juice and granulated sugar. Whip cream when it's really cold... 1.5 cups whipping cream, 1 tsp vanilla, 3 tbsp sugar, pinch of salt. Add some sour cream, or lemon juice, for acidity.

Made from

Data

Raw JSON data ↗

Nutrition Data

{
  "per": "1 serving",
  "calories": "0 kcal",
  "carbohydrates": "0 g",
  "fat": "0 g",
  "fibre": "0 g",
  "protein": "0 g",
  "sodium": "580.5 mg",
  "sugar": "0 g"
}