Carrot & Almond Sponge Cake Recipe

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½ cup all-purpose flour

¾ tsp baking powder

¼ tsp salt

2 cups ground almond

5 large separated eggs

1 ½ cups granulated sugar

1 tsp grated lemon zest

2 cups grated carrots

¼ cup icing sugar to dust

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter and flour a 10-inch springform pan. Sift the flour, baking powder and salt into a large bowl. Stir in the almonds. Beat the egg yolks, granulated sugar and lemon zest in a large bowl with an electric mixer at high speed until pale and thick.

2. With mixer at low speed, gradually beat in the carrots and dry ingredients. With mixer at low speed, beat the egg whites in a large bowl until stiff peaks form. Use a large rubber spatula to fold them into the batter.

3. Spoon the batter into the prepared pan. Bake for 55-60 minutes or until it is golden brown. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides and let cool completely. Dust with the icing sugar.

4. Enjoy!

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