Vanilla Almond Spongecakes
Author: Guava Rose
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Sweet and simple.
  • 3 large eggs, separated
  • ½ tsp. cream of tartar
  • ½ c. blanched almond flour
  • ½ c. cake flour
  • ½ c. granulated sugar
  • 1 tsp. baking powder
  • ¼ tsp. sea salt
  • ½ c. milk
  • 1 T. vanilla bean paste
  • Freeze dried raspberries (marachino cherries or candies ok too)
  1. Preheat oven to 350 degrees. Line muffin tin pan with paper liners.
  2. Place egg whites and cream of tartar into the bowl of a standing mixer. Beat on high until soft peaks form. Remove whipped egg whites to a large mixing bowl.
  3. In a separate bowl, whisk together the flours, sugar, baking powder and salt. Add into the standing mixer bowl along with the egg yolks, milk and vanilla bean paste. Mix on medium speed for three minutes. Pour into the bowl with the whipped egg whites. Fold the egg whites into the batter.
  4. Fill lined muffin tins three quarters full with batter. Bake for 18-20 minutes, until toothpick inserted in the center comes out clean.
  5. Remove from the oven and immediately top each cake with a freeze dried raspberry. Let cool and serve.
Recipe by Guava Rose at