Catholic Recipe: Nut Sponge Cake

Also Called: Bocca di Dama

This almond flavored sponge cake is a wonderful cake to serve on Pentecost. For added flavor and "pizzazz" you could divide the cake in layers, soak the cake with a liqueur such as rum and add a Zabaglione cream filling between layers. Add fruit and nuts in the layers and decorate on top.

DIRECTIONS

Combine almonds, 1 tablespoon sugar, 1 egg to smooth paste.

Beat 6 eggs, egg yolks, 1 cup sugar until light-colored and fluffy. Cook over low heat, beating constantly until lukewarm. Remove from heat; beat 7 minutes.

Combine egg mixture and almond mixture. Add flour, 2 tablespoons at a time; blend. Add orange rind; blend. Pour batter in 12-inch-square wax-paper-lined pan. Bake 40 minutes at 375°.