Almond Sponge Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal later.

2. In a large mixing bowl, beat the egg yolks with half of the granulated sugar until pale and thick. Add the almond extract and continue beating until well combined.

3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually fold the dry ingredients into the egg yolk mixture until just combined. Be careful not to overmix to maintain the lightness of the cake.

4. In a clean, separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

5. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture completely. The batter should be light and fluffy.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

8. Once the cake has cooled, dust the top with powdered sugar for a simple, elegant finish. Slice and serve your Almond Sponge Cake with a cup of tea or coffee for a delightful treat.