From Gluten-Free Flavor Flours by Alice Medrich (Artisan)
Cookbook review by Tracey Zabar
This lovely cake is perfect to have on hand for a little coffee klatch or a dinner party. Dress it up with some whipped cream and berries and a sprinkling of confectioners’ sugar on top.
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Nutty Sponge Cake
This cake is moist and deliciously nutty, yet relatively light in texture. Irresistible! You can make it with any type of nut flour (other than coconut or chestnut), and you can switch out the grated zest, or add a few drops of orange or rose flower water, or ground spices, and create a dozen new sponge cakes with one recipe. This cake is always good plain, or with berries and whipped cream.
Serves 10 to 12
5 large eggs, separated, at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
Grated zest of ½ medium lemon
¼ teaspoon salt
⅔ cup (130 grams) sugar
¼ teaspoon cream of tartar
2¾ cups (10 ounces/280 grams) almond flour/meal (see Note)
Lightly sweetened whipped cream (optional)
Berries, plain or sweetened (optional)
Equipment
10-inch tube pan with removable bottom
Stand mixer with whisk attachment, or handheld mixer
Note: Nut flours vary in weight per cup. To substitute another type of nut flour, measure by weight (280 grams) rather than cups. Omit the almond extract if not using almond flour.
Position a rack in the lower third of the oven. Preheat the oven to 325°F. Grease the pan with vegetable oil spray or butter.
In a large mixing bowl, whisk the egg yolks, vanilla, almond extract, lemon zest, salt, and ⅓ cup (65 grams) of the sugar until thick and pale yellow.
Combine the egg whites and cream of tartar in the bowl of the stand mixer (or another large bowl if using a handheld mixer) and beat with the whisk attachment on medium-high speed (or on high speed with the handheld mixer) until the egg whites are creamy white and hold a soft shape when the beaters are lifted. Gradually beat in the remaining ⅓ cup sugar, at high speed, until peaks are stiff but not dry when the whisk is lifted.
Scrape half of the egg whites over the yolks and pour half of the nut flour on top. Use a large rubber spatula to fold until the elements are partially incorporated. Repeat with the remaining egg whites and nut flour, folding just until incorporated. Scrape the batter into the pan (it will be not quite half full) and spread it evenly. Bake until the cake is golden brown on top, springs back when lightly pressed, and a toothpick or bamboo skewer inserted in the center comes out clean, 30 to 35 minutes. Set the pan on a rack to cool.
To unmold the cake, run a skewer around the tube and slide a thin spatula around the sides of the pan to detach the cake. Lift the tube to remove the cake. Slide the spatula under the cake all around to detach the bottom. Use two spatulas to lift the cake onto a serving platter or a rack. Serve the cake upside down or right side up. The cake keeps, wrapped airtight, at room temperature for at least 3 days, or in the freezer for up to 3 months; bring to room temperature before serving. Slice with a serrated knife.
