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Almond Sponge
(Torta De Amendoa)
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| What You Need: |
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6 eggs
¾ cup granulated sugar
¾ cup finely ground almonds
½ teaspoon cinnamon
1 tablespoon sherry
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| How To Cook: |
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1. Beat the egg whites and yolks separately.
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2. Mix the sugar with the ground almonds, and add to the egg yolks, beating continuously until well blended; add the cinnamon and sherry and lastly fold in: the beaten egg whites.
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3. Pour into an 8-inch cake tin lined with oiled paper. (The lining paper should stand about an inch above the tin, and the paper which must cover the top to prevent burning, can rest on the edge of this, so that it is not in direct contact with the mixture.)
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4. The mixture, which will rise to quite a height, is then baked in a moderate oven (350°F) until it is golden-brown and springs back after having been pressed with the finger. It will take about an hour.
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5. Alternatively put the mixture into dariole moulds or similar containers and steam like custards.
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