Almond Sponge Cake
The addition of almonds makes this cake very superior to the usual sponge cake. Sift half a pound of fine flour or arrow root. Blanch in scalding water two ounces of shelled sweet almonds, and two ounces of bitter ones, renewing the hot water when expedient. When the skins are all off, wash the almonds in cold water, (mixing the sweet and bitter) and wipe them dry. Pound them to a fine smooth paste, (one at a time,) in a very clean marble mortar, adding, as you proceed, plenty of rose-water to prevent their oiling. Then set them in a cool place. Beat twelve eggs till very smooth and thick, and then beat into them, gradually, a pound of powdered loaf sugar, in turn with the pounded almonds. Lastly, add the flour, stirring it round slowly and lightly on the surface of the mixture, as in common sponge cake. Have ready a deep square pan. Butter it nicely. Put the mixture carefully into it, set it into the oven, and bake it till thoroughly done and risen very high. When cool, cover it with plain white icing, flavored with rose-water. With sweet almonds, always use a small portion of bitter ones. Without them, sweet almonds have little or no taste, though they add to the richness of the cake.