Spanish Sponge Cake

It’s super tasty, super juicy, and incredibly fast. This is our Spanish Sponge Cake, which should not be missing from any cake table and is one of our absolute favourites.

Spanish Sponge Cake

Ingredients for Spanish Sponge Cake:

300 g very soft to slightly melted butter
300 g almonds, ground
6 eggs
1 good pinch of salt
250 g sugar
2 organic oranges
250 ml orange juice
100 g flour
1 packet baking powder


Preheat the oven to 340 °F convection oven.

First separate the eggs. Beat the egg whites with the sugar and salt until light and stiff.

Mix all the remaining ingredients, including the egg yolks, until creamy. Then fold in the lightly beaten egg whites.

Pour the batter into a greased or baking paper-lined springform pan (diameter approx. 26 cm) and bake for a good 1 hour. Test the cake with a test stick to make sure that it is cooked through. If it is not baked through (the dough will stick to the stick), simply bake the cake for a few minutes longer.

More Delicious Sponge Cake Recipes


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Spanish Sponge Cake
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