Vera's Recipes

Cakes Fillings And Frostings

Sherry-Almond Spongecake

Cakes Fillings And Frostings
Serves 12
14 ingredients
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Ingredients

  • 4 egg yolks
  • ⅓ cup dry or cream sherry
  • ⅔ cup sugar
  • ⅔ cup all-purpose flour
  • ¼ cup ground toasted almonds
  • 4 egg whites
  • ½ tsp cream of tartar
  • ⅓ cup sugar
  • 1 cup whipping cream
  • 1 tbsp sugar
  • 1 tbsp dry or cream sherry
  • ½ cup strawberry or raspberry preserves
  • 2 tbsp coarsely chopped toasted almonds
  • edible flowers, such as violas (optional)

Method

  1. In a small mixer bowl, beat the egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Add the 1/3 cup sherry. Beat on low speed until combined. Gradually beat in the 2/3 cup sugar. Increase the speed to medium; beat until the mixture thickens slightly and doubles in volume (about 5 minutes total).
  2. Sprinkle 1/3 cup of the flour over the yolk mixture; gently fold in until combined. Repeat with the remaining flour. Gently fold in the ground almonds. Set aside.
  3. Thoroughly wash the beaters. In a large mixer bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, beating on high speed until stiff peaks form (tips stand straight).
  4. Fold about 1 cup of the egg white mixture into the yolk mixture. Gently fold the yolk mixture into the remaining white mixture.
  5. Pour the batter into two ungreased 8-inch round cake pans. Bake in a 325-degree F oven about 25 minutes or until the cake springs back when touched near the center. Invert the pans onto wire racks to cool.
  6. In a chilled medium mixing bowl combine the whipping cream, the 1 tablespoon sugar and the 1 tablespoon sherry; beat until soft peaks form. Remove the cooled cake from the pans.
  7. Spread the strawberry or raspberry preserves between the cake layers. Spread the whipped cream on the top and sides of the cake. Pat almonds onto the sides. Cover and chill until serving time, up to 4 hours. Just before serving, top with edible flowers, if desired.

Notes

Excellent. Yield: 12 servings. Make-ahead: bake the cake as directed, cool the layers thoroughly and wrap each in freezer wrap or foil. Store overnight in the refrigerator or freeze for up to 6 months. Per serving: 252 calories, 11g fat, 98mg cholesterol, 4g protein, 33g carbohydrate, 30mg sodium, 1g fiber.

Original card

The recipe above was transcribed from this scan of Vera’s original card.