www.rosendales.com RECIPE FOR FOIPRA CAKE ALMOND CAKE · 3T – Cake Flour · 2 – Eggs (room temp.) · 1C – Almond Flour · 1 – Powder Sugar · 2 – Egg Whites (room temp.) · 1/8t – Cream of tartar · 1/8t – Salt Preheat the oven to 425°F. Butter baking pan, then line bottom of the pan with a sheet of parchment paper, leaving a 1-inch overhang on the sides. Generously butter the parchment paper. Dust pan with flour, shaking out excess. Beat whole eggs in a mixer mixer on high speed until eggs have tripled in volume. Reduce speed to low, then add almond flour and powder sugar and mix until just combined. Sift cake flour over batter and gently fold in to the batter. Beat egg whites, cream of tartar, and salt in a bowl with a clean whip attachment at medium speed until the whites form soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks. Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate. The cake should be very thin. Remember you are making layers so you don’t want a thick cake. Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes. Loosen edges of cake with spatula, then transfer cake to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and …