Gluten-Free Almond Sponge Cake

13 Jul

Raise your hand if you love strawberry shortcake. The dessert, not the cartoon.

Oh, you too?

Well, I am deeply devoted. The perfect summer time dessert. Yeah, yeah, yeah, ice cream is good, but you can have that ANY time of year and don’t even say frozen yogurt to me.

Here is my take on the perennial favorite: a gluten-free almond sponge cake, fresh strawberries, and a simple, sweet whipped cream. My goodness.

I made this for friends to enjoy on the 4th of July. Boy, did they ever. OK, I may or may not have also made bourbon and coke floats too…. which may or may not have impaired their judgement. But seriously, as a Chef, if you are NOT trying to impair the judgement of your diners with alcohol:  you’re not doing it right.

Float in question. Bourbon+Coke+Vanilla Ice Cream = happy guests.

Happy Birthday America.

Here I am on the holiday+the BBQ that I was invited to = reason for bourbon and coke floats.

Why you should eat this? 

Back to the headline: GLUTEN-FREE ALMOND SPONGE CAKE. ANNNNDDD it’s sugar free.

For just a second, forget about that float up there and imagine this guilt-free cake, with fresh in-season strawberries and a maybe the cashew cream  we discussed a few weeks ago. Super healthy, over-top-goodness.

The cake stands up with the help of almond flour (you will be making your own). Almonds being the sweethearts that they are nutrient dense, full of fiber, good fats, rich in vitamin E, potassium, and manganese. Almonds are essential for a healthy heart, protecting against heart disease with monounsaturated fats. They have been proven to lower LDL cholesterol and protect against diabetes.

I know, what are we waiting for!!

Gluten-Free Almond Sponge Cake 

  • 4 Eggs, Seperated
  • 1 ½ Cups Whole Almonds (will need 2 Cups ground)
  • ¼ Cup Honey
  • 1 Tbsp. Vanilla extract
  • 1 tsp. Baking powder
  • ½ tsp. Salt

Preheat oven to 350 degrees

Oil and parchment a 9” cake or springform pan.

Separate the eggs. Add yolks to one bowl.

and whites to another.

Grind the almonds in a food processor until finely ground. Careful not to grind too much or you will end up with almond butter, which wouldn’t be terrible, but it won’t make a cake. AND that is what we are here for, cake.

Add to the bowl with egg yolks and the rest of the cake ingredients and whisk together.

Whip the egg whites with a whisk or mixer until peaks form.

With a spatula, gently (I SAID GENTLY) fold the egg whites into the almond mixture until well-combined.

This is well combined, you can do it. GENTLY.

Pour into the prepared pan and put into the oven. IF, you are the type of person who likes to do jumping jacks while a cake bakes… this is not the time. This cake’s height and airiness are dependent on those egg whites staying nice and fluffy. If you slam the oven door, check on the cake too much, or do jumping jacks in the kitchen while this cake bakes… you will have a flat cake. You do not want a flat cake.

Step away from the oven

Bake for 25-30 minutes, checking at 25 minutes with a toothpick.

As for the strawberries: I cut up fresh ones into quarters and sprinkle VERY lightly with powdered sugar. Let these sit in the fridge for an hour or so, to let the strawberries’ natural juices release and mix with the sugar.

Whipped topping? You know what to do here. Make your own.

Trust me, so good.



2 Responses to “Gluten-Free Almond Sponge Cake”

  1. glutenfreegoose September 3, 2012 at 2:59 am #

    I made this on the weekend and filled it with balsamic strawberry jam and whipped cream. It was great, thanks 🙂

    • ChefNichole September 3, 2012 at 3:22 am #

      YUM! That sounds incredible… I want to try it your way now. Thanks for sharing!!

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