by: Kristina Cho
Cook Time
30 minutes
Prep Time
15 minutes
Yield
one 9-inch cake
@EATCHOFOOD
“This almond cake is light, airy and topped with whipped cream and fresh oranges.”
Total Time
30 minutes
Prep Time
15 minutes
Yield
one 9-inch cake
summary
This toasted almond sponge cake with mandarin orange whipped cream will bring you all the luck this Lunar New Year! The cake is reminiscent of Chinese bakery-style cream cakes, but is actually gluten-free and extra nutty from the toasted almond flour. The dollop of zesty whipped cream and orange slices are a nod to the ever-so-classic Chinese dessert of a platter of artfully sliced oranges. The fruit also represents joy and good luck in the new year, so make sure to pile on the oranges!
ingredients
- Toasted Almond Cake:
- 100g (3/4 cup) almond flour
- 15g (1½ tablespoon) cornstarch
- 1½ teaspoon baking powder
- Pinch of salt
- 4 large eggs, white and yolks separated
- 100g (½ cup) sugar, divided
- ¼ teaspoon cream of tartar
- 50g (¼ cup) olive oil
- 1 teaspoon almond extract
- Mandarin Orange Cream:
- 1½ cups heavy whipping cream
- 1 tablespoon mandarin orange zest
- 1 teaspoon vanilla extract
- Pinch of salt
- For Serving:
- Mandarin orange slices
directions
- Preheat the oven to 350°F and line just the bottom of a 9-inch round cake pan with parchment paper.
- Heat a medium frying pan over medium heat. Add the almond flour in a thin, even layer and stir continuously until lightly toasted and aromatic, 5 to 7 minutes. Transfer to a medium mixing bowl and allow to fully cool. Add the cornstarch, baking powder and salt and whisk until combined.
- In the bowl of stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar. Mix on medium speed until frothy, about 1 minute. While the mixer is still running, add 50g (¼ cup) of the sugar and continue to mix until stiff peaks form, 6 to 7 minutes.
- In another medium bowl, whisk the egg yolks, remaining 50g (¼ cup) of sugar, olive oil and almond extract until pale and airy, 2 to 3 minutes. Add a scoop of the egg whites and fold in with a flexible spatula. Add another big scoop of the egg whites and half of the almond mixture and fold to combine, taking care to not deflate the egg whites too much. Add the remaining egg whites and almond mixture and fold in until combined and you have an airy batter with no more dry streaks left.
- Transfer the batter to the baking pan and smooth out the top with the back of a spatula or a small offset spatula. Bake until top is golden brown and the center of the cake is set, 28 to 30 minutes. Transfer the cake to a wire rack and allow it to cool for 1 minute; the cake will slightly deflate. Carefully flip the cake (while still in the pan) over and fully cool upside-down on a wire rack.
- While the cake is cooling, make the cream. In a large bowl, mix (either by hand with a whisk or with an electric stand or hand mixer) to combine cream, zest, vanilla and salt until soft and airy.
- Release the cake from the pan by sliding a knife or offset spatula around the edge of the cake. Tap the cake out onto a plate and peel the parchment paper off. Cut into slices and serve each slice with a dollop of whipped cream and plenty of orange slices.
