Almond-Orange Sponge Cake
Almond-Orange Sponge Cake might be just the dessert you are searching for. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 64 calories. This recipe serves 35. If you have eggs, granulated sugar, ground planters slivered almonds, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.
Anweisungen
Preheat oven to 177°. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny; set aside.
Beat egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed 10 min. or until thick and lemon colored.
Add almonds, orange zest and juice; beat 1 min. or until well blended. Gently stir in matzo cake meal and potato starch.
Add egg white mixture; stir gently until well blended.
Spread into ungreased 10-inch tube pan.
Bake 50 min. to 1 hour or until golden brown. Invert cake onto wire rack; cool completely in pan. Loosen cake from pan; remove from pan to serving plate.
Sprinkle with the powdered sugar.