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)
We recommend:
For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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(9,312) Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4) $23.96 View details Prime Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2)
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(20,691) King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary $8.62 View details
For cornstarch:
Argo Corn Starch 50 Pound -- 1 Each
4.5
(21) Argo Corn Starch 50 Pound -- 1 Each $112.67 View details
For baking powder:
Prime Clabber Girl Double Acting Baking Powder, 8.1 Ounce
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For almond flour:
Prime Anthony's Blanched Almond Flour, 2 lb, Finely Ground, Gluten Free, Non GMO, Vegan, Keto Friendly
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For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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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.

We recommend:
Prime Umite Chef Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Nesting Storage Bowls, Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving (Khaki)
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Fine Mesh Sifter

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

We recommend:
Prime best seller Cuisinart Mesh Strainers, 3 Count (Pack of 1) Set, CTG-00-3MS Silver
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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.

We recommend:
Prime Hamilton Beach Electric Stand Mixer, 4 Quarts, Dough Hook, Flat Beater Attachments, Splash Guard 7 Speeds with Whisk, Black with Top Handle
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Spatula

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

We recommend:
Prime HOTEC Food Grade Silicone Rubber Spatula Set for Baking, Cooking, and Mixing High Heat Resistant Non Stick Dishwasher Safe BPA-Free Multicolor Set of 5
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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.

We recommend:
Prime Fat Daddio's PCC-73SET Anodized Aluminum Round Cheesecake Pans, 2 Piece Set, 7 x 3 Inch
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Oven Thermometer

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

We recommend:
Prime CHEF iQ Sense Smart Wireless Meat Thermometer with 3 Ultra-Thin Probes, Unlimited Range Bluetooth Meat Thermometer, Digital Food Thermometer for Remote Monitoring of BBQ Grill, Oven
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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.

Nutrition facts

ALMOND SPONGE BISCUIT
Recipe Yield:Two 18 cm (7-inch) molds
Calories:per serving
Calories (Min - Max):300 - 350
Total Fat:10g
Saturated Fat:1g
Protein:7g
Total Carbohydrate:50g
Total Sugars:30g