The following component is a nice surprise on a cake. It looks like any other spongecake, but once you bite into it, you get the fragrance of almonds and orange which make it a remarkable element in your desserts.
The recipe comes from Julia Child's "Mastering the Art of French Cooking: Volume 1".
INGREDIENTS
- 1/4 pounds butter (1 stick or 8 tablespoons), melted
- 2/3 cup granulated sugar
- 3 eggs
- Grated rind of 1 orange
- 1/3 cup strained orange juice
- 1/4 teaspoon almond extract
- 3/4 cup pulverized almonds
- 3/4 cup sifted cake flour
- 1 tablespoon sugar
- pinch of salt
EQUIPMENT
- A 9-inch round cake pan, buttered and floured
- A citrus grater
Preheat the oven to 350˚F.
- 2/3 cup granulated sugar
- 3 egg yolks
Whisk the sugar and egg yolks until the mixture turns pale yellow and forms the ribbon.
- Grated rind of 1 orange
- 1/3 cup strained orange juice
- 1/4 teaspoon almond extract
Whisk in orange rind, juice and almond extract until well incorporated.
- 3/4 cup pulverized almonds
- 3/4 cup sifted cake flour
Beat in the almonds, followed by the flour. Set mixture aside.
- 3 egg whites at room temperature
- 1 tablespoon sugar
- pinch of salt
In a separate bowl, mix the egg whites until frothy. Add salt and continue beating until soft peaks form.
Add sugar and beat until stiff peaks form.
Turn off mixer and set egg whites aside.
- 1/4 pounds butter (1 stick or 8 tablespoons), melted
Add butter to orange mixture, taking care to omit the milky residue at the bottom of the pan.
Fold butter into the orange mixture with a spatula.
Take your egg whites and stir in one fourth into the orange mixture.
Fold the remaining egg whites delicately and immediately pour into floured pan, making sure that batter goes all the way to the rim.
Bake in the middle level of the preheated oven for 30 to 35 minutes. You will know the cake is done when it has browned, puffed and when it is springy to the touch and a skewer inserted in the middle comes out clean. Remove from oven and place on a cooling rack for 10 minutes.
Dislodge from mould by running knife around the edge and reverse onto cooling rack to cool completely. Cake can be tightly wrapped and refrigerated once cooled.
Enjoy!