I used to have a recipe for a flourless sponge cake (I'm sure of this) that used a fair few egg yolks that were whisked for (what seemed like) hours until the mixture - also consisting of caster sugar - doubled in size. For the life of me, I can't remember how the recipe went - how many eggs (8, I think), how much caster sugar (4 oz probably) - and I'd greatly appreciate it if someone could enlighten me. I'm in a, er, baking mood. ;-)
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INGREDIENTS:
PREPARATION: Preheat oven to 325=B0F. Cut an 8-inch circle from waxed or parchment paper to line the bottom of the cake pan.
1=2E Pour 1-1/2 cups of almonds and 3/4 cup of confectioners' sugar into the bowl of a food processor. Process until finely ground.2=2E Using an electric mixture and a clean bowl, beat egg whites until soft peaks form.
3=2E Gradually add the remaining 2 tablespoons of confectioners' sugar and beat until the peaks are stiff and glossy. Beat in the almond extract.4=2E Sprinkle half of the almond/sugar mixture over the egg whites and using a rubber spatula fold them in. Repeat with remaining almonds.
5=2E Spray the cake pan with the cooking spray. Line with the paper round and spray it also.6=2E Sprinkle the pan evenly with the remaining 1/4 cups of sliced almonds. Gently spread the batter into the pan and tap the pan on the counter to remove any air bubbles.
7=2E Bake 40 to 45 minutes. The cake should be golden and firm in the center.8=2E Allow to cool completely in the pan.
To serve:
Cut into slices and serve.
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