Ingredients
Makes two 6-inch-round layers
- 1/3 cup whole almonds
- 1/3 cup cornstarch
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour, for pans
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- Pinch of salt
Description
Toasting The Almonds Gives This Sponge Cake A Golden Color And A Nuttier Flavor.
Martha Stewart
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