Almond Sponge

Name: Almond Sponge
Yield: Yield: 2 sheets, 14 × 24 inches (35 × 60 cm), or 2 layers, 10 × 2 inches (25 × 5 cm)
Ingredients: 12 eggs, separated; 7 ounces (200 g) cake flour; 1 teaspoon (5 ml) vanilla extract; 10 ounces (285 g) granulated sugar; 2 egg whites (¼ cup/60 ml); 10 ounces (285 g) almond paste

Preparation info