ALMOND SPONGE CAKE
Excellent in it's own right with a chocolate mousse, or fruit and whipped cream, this is also perfect for making a gluten-free layered cake.
Provided by Nina la Danoise
Categories Dessert
Time 36m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Whip the egg whites till very stiff with salt and baking soda. Add the sugar a little at a time while continuously beating. Mix cornstarch and almonds. Fold into meringue. Spread batter into two circles, roughly 21 cm in diameter, on baking paper. Bake in the middle of the oven at 150 degrees Celcious for about an hour. Let cool on a grill.
Nutrition Facts : Calories 135.6, Fat 3.2, SaturatedFat 0.2, Sodium 125.6, Carbohydrate 24.8, Fiber 0.8, Sugar 22.9, Protein 3.1
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