Almond génoise

  • Time 15-20 min
  • Yield makes 2-9-inch cakes


    3 eggs
    1/2 cup sugar
    3 egg whites
    1/4 teaspoon cream of tartar
    1 tablespoon sugar
    1/3 cup almonds, ground
    1/2 cup all purpose flour
    1 1/2 tablespoons butter


    Preheat oven to 375 degrees.
    Line 2 9-inch cake pans with parchment paper. Butter and flour bottom and sides.
    Whisk whole eggs and sugar in an electric mixer. Beat until triple in volume. In another bowl, beat egg whites and cream of tartar to form soft peaks. Add sugar while beating. Fold egg whites into whole egg mixture. Fold in ground almonds, flour and butter. Distribute batter between the two pans. Bake 15 to 20 minutes until lightly brown and springy to touch. Cool in pans and unmold over racks.
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