Springtime Almond Sponge

Preheat the oven to 350ºF. Line the bottom of an 8-inch springform pan with parchment paper. 

Stir together the almond flour and potato starch. Set aside. 

In the bowl of a mixer fitted with the whip attachment, beat the egg yolks until lightened. Add 1/2 cup of the granulated sugar and the vanilla. Beat on medium speed until the mixture is foamy and falls from the whip in thick ribbons. 

In a separate clean bowl, beat the egg whites until foamy. Add the remaining 1/4 cup of granulated sugar. Beat until the egg whites hold stiff peaks. 

Fold egg whites into the yolk mixture. Fold in the almond flour mixture. Pour into the prepared pan. 

Bake for 25 to 20 minutes until the cake springs back quickly when touched lightly. 

Cool completely on a wire rack in the pan. 

While the cake cools, make the Orange Glaze. Whisk together the powdered sugar, orange juice and zest. 

Use a fork to drizzle the glaze over the cooled cake. Sprinkle it with the sliced almonds.


Note: Almond Flour can be purchased from American Almond Products, www.americanalmond.com