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Add a photoAn easy twist on the traditional Genoise cake, this is perfect for making strawberry shortcake or a jelly roll filled with cream and fruit.
Ingredients
- 4 large eggs, room temperature
- 2/3 cup sugar
- 1/2 cup pastry flour sifted before measuring
- 1/2 cup almond flour sifted (finely ground almonds)
- 1 tsp almond extract
- 3 Tbsp butter melted
- Punch salt
Directions
- Preheat oven to 350 degrees.
- Grease and line the bottom of an 8-in cake tin or 11x17 sheet pan.
- Sift flour and almond flour together to combine.
- Melt butter and remove from heat. Add almond extract and set aside in warming place.
- Beat eggs and sugar until pale, tripled in volume and at ribbon stage.
- Fold in melted butter.
- Working quickly, gently fold in flour mixture.
- Pour cake into prepared pan.
- If baking in 8-in cake tin, bake about 25-30 minutes. If using sheet pan, check at 18 minutes. Cake may take a bit longer, depending on oven. Cake will appear shiny on top even when completely baked, springs back to the touch.
- Cool 5 minutes in tin on rack. Loosen edges with knife and invert to cool completely. If making jelly roll, use towel or parchment paper to roll and allow to cool completely before filling with favorite fruit and whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 8 servings | |
| Calories 168 | |
| Calories from Fat 61 | 36% |
| Total Fat 6.85g | 9% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 65mg | 3% |
| Potassium 44mg | 1% |
| Total Carbs 22.88g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 16.93g | 11% |
| Protein 3.95g | 6% |
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