Almond Butter Sponge Cake

A Facebook member posted this sponge cake with good reviews.  I have never bake a sponge cake and I have all the required ingredients for this cake.  This is indeed a keeper.

Ingredients: (7" Square /8" Round Pan)

6 egg yolks (60g with shell)
40g caster sugar
200 melted butter, cooled
2tbsp vanilla extract (I used 1.5 tbsp.)

6 egg whites
120g caster sugar
100g almond flour (aka ground almond)
125g self raising flour
1/4 tsp salt (I omitted)

  1. Whisk egg yolks and sugar from (A) till fluffy.  Add in vanilla extract and set aside.
  2. Whisk (B) till firm peaks.
  3. Sieve flour into mixture (A) and mix.  Add in almond flour.  Batter will be sticky at this stage.  Add 1/3 meringue to loosen the gluten.  Continue to fold in the remaining meringue, 1/3 at a time.
  4. Pour into lined tin tapping the bowl as you pour the batter to release trapped air.  Shake the tin to level the batter.
  5. Bake at 160 degree C at lowest rack or until golden brown.


  1. Hi Yummy Koh

    I noticed that your Almond butter sponge cake has only almond flour but no other flour (such as cake flour or plain flour used). Are you able to advise me the almond flour is also almond meal which is used in making macaron shell.

    Priscilla Poh

    1. Sorry, yes you need 125g self raising flour. I have updated the post and thanks for dropping by.

  2. Dear Chris, This cake look so tempting. May I know (apart from the almond flour) is there any other flour that is needed for this cake?

  3. Hi Salmah, yes you need 125g of self raising flour. Thanks for dropping by.


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