Spanish Sponge Cake Bizcocho Food

SPANISH SPONGE CAKE (BIZCOCHO)

Steps:

• Beat the egg whites until stiff and set aside. Beat the yolks and sugar until creamy. Stir the lemon zest into the egg mixture and then fold the egg mixture into the whites. Fold in the flour using a rubber spatula. Pour the batter into a large (at least 11 inches in diameter and 2 1/2 inches deep) greased and floured cake pan. Bake in a preheated 350 degrees F oven until a toothpick inserted in the center comes out clean, about 45 minutes. Loosen the sides with a knife and invert the cake onto a wire rack to cool.

ALMOND SPONGE CAKE - (SPAIN-BIZCOCHO DE ALMENDRAS)

Steps:

• Preheat oven to 375 degrees.
• Grind almonds in electric blender or pound in mortar to fine paste. Beat three whole eggs and three yolks with sugar and salt until thick and light yellow.
• Fold in three egg whites beaten to stiff peak. Gradually sift in flour mixed with ground almonds.
• Fold no more than necessary to make an evenly blended mixture. Pour into 9-inch loaf pan either lined with wax paper or lightly buttered and sprinkled with flour.
• Bake 25 to 30 minutes in 375F oven or until toothpick inserted in middle of cake comes out clean.
• Invert cake over rack or wax paper sprinkled with powdered sugar.
• If you have used wax paper, cake will come out instantly; wait until it cools to remove the paper on which it baked. If you have not used wax paper, leave cake inverted in pan until cool. Sprinkle with powdered sugar just before serving.
• Makes one 9-inch loaf cake.