ALMOND SPONGE BISCUIT

Ingredients

Sponge Biscuit

110 grams (3.90 ounces) flour

20 grams (0.70 ounces) starch

1 teaspoon (1 teaspoon) baking powder

40 grams (1.40 ounces) almond flour

150 grams (5.30 ounces) sugar

5 large eggs (5 large)

Instructions

Step 1

Hello, everyone! We have a new recipe for you. This guide will explain how to cook a light, porous, and very tasty sponge biscuit. It’s also very simple and quick to make, and you don't even need to separate the egg whites from the yolks. If you replace the almond flour with coconut flour, you will get a coconut sponge biscuit.

Step 2

This sponge biscuit is suitable for both biscuit and mousse cakes. Do remember to adjust the amount of ingredients accordingly. It works great in mousse cakes (e.g., peach-passionfruit, Pina Colada, tropical) and in biscuit cakes (e.g., with raspberries, strawberries, or pineapple). As you can see, this sponge biscuit is quite versatile.

Step 3

Make sure all your ingredients are at room temperature for the best results.

Step 4

You will need: 110 grams (3.90 ounces) flour, 20 grams (0.70 ounces) starch, 1 teaspoon (1 teaspoon) baking powder, 40 grams (1.40 ounces) almond flour, 150 grams (5.30 ounces) sugar, 5 large eggs.

Step 5

Preheat your oven to 170-180°C (338-356°F).

Step 6

Sift the flour, starch, and baking powder into a bowl. Add the almond flour and mix well.

Step 7

Sifting ensures that there are no lumps and helps to aerate the mixture.

Step 8

In a separate bowl, whip the eggs with a pinch of salt and all of the sugar until they are fluffy and firm.

Step 9

The eggs should increase in volume and become pale yellow. This step is crucial for a light and airy sponge.

Step 10

Carefully add the flour mixture to the whipped eggs, mixing gently with a spatula until smooth. Don’t stir for too long, as you want to maintain the airiness from the beaten eggs.

Step 11

Use a folding technique to incorporate the flour mixture without deflating the batter.

Step 12

Pour the batter into two molds with a diameter of 18 cm (7 inches) each.

Step 13

Bake the sponge biscuits in the preheated oven for about 35 minutes, or until golden brown and a skewer inserted into the center comes out clean.

Step 14

Avoid opening the oven door during the baking process to prevent the biscuit from collapsing.

Step 15

Enjoy cooking!

Servings

Gather your favorite berries, a dollop of whipped cream, and a drizzle of chocolate sauce because this sponge biscuit demands delicious accompaniments! Its versatile nature allows it to shine in a variety of dessert presentations. For a classic touch, layer thin slices of the biscuit with fresh strawberries and vanilla cream. Feeling tropical? Pair it with mango and passion fruit mousse for an exotic flair. And let’s not forget the joy of a simple syrup soak—lightly brush the cake with a fruity syrup to keep it moist and bursting with flavor. Whether served in elegant layers or as a base for more adventurous creations, this sponge biscuit is the perfect canvas for your culinary imagination.

Equipment

Mixing Bowls

You'll need multiple sizes to sift dry ingredients and whip eggs separately. Opt for stainless steel or glass for stability.

Fine Mesh Sifter

Ensures your flour and starch are well-aerated and lump-free, leading to a smoother batter.

Hand Mixer or Stand Mixer

A sturdy mixer is essential for whipping the eggs to a fluffy, firm consistency. If using a hand mixer, make sure your bowl is deep to avoid a mess.

Spatula

Use a flexible spatula for gently folding the flour mixture into the whipped eggs to maintain the airy texture.

Baking Molds (18 cm / 7 inch diameter)

Silicone or non-stick molds make it easy to release the baked biscuit without damaging its delicate structure.

Oven Thermometer

This helps ensure your oven is at the correct temperature, crucial for evenly baking the biscuit.

Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes a binding agent like xanthan gum to maintain the cake's structure. For a vegan alternative, replace the eggs with aquafaba (chickpea brine) whipped until fluffy. Swap out the almond flour with an equal amount of coconut flour for added flavor, and use coconut sugar instead of regular sugar for a healthier twist. The baking process remains the same, yielding a beautifully airy and delicious vegan sponge biscuit.

Faq

How do I know when the sponge biscuit is ready?
The biscuit should be golden brown, and a skewer inserted in the center should come out clean.
Can I use self-raising flour instead of all-purpose flour and baking powder?
Yes, you can use self-raising flour, but omit the baking powder as self-raising flour already contains leavening agents.
What’s the best way to fold in the flour mixture without deflating the eggs?
Use a spatula to gently fold the flour mixture into the whipped eggs using a motion like the letter "J" to maintain as much air as possible.
Can I make this sponge biscuit ahead of time?
Yes, you can bake it a day ahead, cool it completely, and wrap it tightly in plastic wrap to keep it fresh.
How do I store leftover sponge biscuit?
Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.
What’s the secret to a perfectly fluffy sponge biscuit?
The key is to whip the eggs until they are firm and to fold in the dry ingredients gently. Over-mixing will deflate the batter and make it dense.