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.
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°.Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965