Description
Soft and fluffy sponge cake coated with crispy roasted almond flakes and topped with fresh fruits. This cake turned out light, airy, and perfect for making a beautiful 3-layer cake at home.
I also tried a slightly different mixing method for this sponge cake, and the texture came out really soft. Personally, I think the oil can even be reduced slightly next time for an even lighter result.
INGREDIENTS
110g All-Purpose Flour
25g Corn Starch
1/4 tsp Salt
5 Eggs (250g eggs without shell)
110g Sugar
50g Milk
50g Oil
150g Almond Flakes
Pan Size: 18cm
Bake at 170°C for 45 to 50 minutes.
Almond Flakes:
Bake at 170°C for 6 minutes, mix and spread evenly again, then continue baking for another 6 minutes or until golden brown.
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