Almond Sponge Cake Spain Bizcocho De Almendras Recipes

Steps:

• Cake:.
• Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
• Add egg yolks, incorporate one at a time. Then add in flavoring extract.
• Lower mixer speed to low and alternately add milk and flour, ending with flour.
• Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
• Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
• Soaking Syrup:.
• Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
• Almond Buttercream Frosting:.
• Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.

Steps:

• Preheat oven to 375 degrees.
• Grind almonds in electric blender or pound in mortar to fine paste. Beat three whole eggs and three yolks with sugar and salt until thick and light yellow.
• Fold in three egg whites beaten to stiff peak. Gradually sift in flour mixed with ground almonds.
• Fold no more than necessary to make an evenly blended mixture. Pour into 9-inch loaf pan either lined with wax paper or lightly buttered and sprinkled with flour.
• Bake 25 to 30 minutes in 375F oven or until toothpick inserted in middle of cake comes out clean.
• Invert cake over rack or wax paper sprinkled with powdered sugar.
• If you have used wax paper, cake will come out instantly; wait until it cools to remove the paper on which it baked. If you have not used wax paper, leave cake inverted in pan until cool. Sprinkle with powdered sugar just before serving.
• Makes one 9-inch loaf cake.