Almond Sponge Cake

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This traditional Italian cake is also called lady's mouth.

Shared by svenetos

Serving Size / Yield

1

Ingredients

1/4 C. shelled almonds
1/4 C. sugar
1 egg, lightly beaten
7 eggs at room temperature
3 egg yolks at room temperature
1 3/4 C. sugar
1 3/4 C. pastry flour, sifted
1/2 tsp. grated lemon rind
1/4 tsp. Cinnamon
1/4 C. chopped and candied orange peel

Directions

Place almonds in saucepan with a bit of water and bring to a boil. Remove from heat and cool. Remove almond skins, dry well and chop and pound to a fine paste. Add sugar and 1 egg. Mix well until it becomes a smooth paste. Place eggs, egg yolks and 1 3/4 C. sugar in top of double boiler and place over hot water. Beat eggs and sugar until mixture is lukewarm. Remove from over hot water and continue beating until yellow and thick. Add almond mixture and sprinkle in flour. Blend flour in. Add lemon rind, cinnamon and orange peel. Mix thoroughly. Butter and flour a deep 12-inch cake pan. Pour in cake batter. Bake in oven at 375 degrees for 40 minutes.