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Sherry-Almond Cake recipe

Sherry-Almond Cake.

Cream sherry adds extraordinary flavorto this tender sponge cake and the whipped cream topping. Or,if you prefer, you can substitute milk or orange juice for thesherry in the cake.

Recipe: Sherry-Almond Cake

4 large egg yolks
1/3 cup dry or cream sherry
2/3 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup ground toasted almonds
4 large egg whites
1/2 teaspoon cream of tartar
1/3 cup granulated sugar
1/2 cup seedless red raspberry or strawberry preserves
1 cup whipping cream
1 tablespoon granulated sugar
1 tablespoon dry or cream sherry
1 cup fresh raspberries and/or blackberries
Lavender sprig (optional)

  • Beat egg yolks in a medium mixing bowlwith an electric mixer on high speed about 6 minutes or untilyolks are thick and lemon-color. Add the 1/3 cup sherry. Beaton low speed until combined. Gradually add the 2/3 cup sugar,beating on medium speed about 5 minutes or until sugar is almostdissolved and mixture has almost doubled in volume. Fold flourinto egg yolk mixture about half at a time. Fold in ground almonds.
  • Thoroughly wash beaters. Beat egg whitesand cream of tartar in a large mixing bowl on medium to highspeed until soft peaks form (tips curl). Gradually add the 1/3cup sugar, about 1 tablespoon at a time, beating on medium tohigh speed until stiff peaks form (tips stand straight).
  • Fold about 1 cup of the egg white mixtureinto the egg yolk mixture. Then fold all of the egg yolk mixtureinto the remaining egg white mixture. Pour batter into two ungreased8x1-1/2-inch round baking pans. Bake in a 325°F (160°C)oven about 25 minutes or until the cake tops spring back whenlightly touched in the center.
  • Invert onto racks ( leave in pans); cool.Remove from pans.
  • To assemble, place first cake layer ona large serving plate. Spread top with raspberry or strawberrypreserves. Top with remaining cake layer.
  • Combine whipping cream, the 1 tablespoonsugar, and the 1 tablespoon sherry in the chilled bowl. Beaton low speed until soft peaks form. Spread on top and sides ofcake. Cover and chill 1 to 2 hours. Just before serving top withberries and, if desired, garnish with a lavender sprig.

    Makes 12 servings.

    Nutritional facts per serving: Calories253, Total Fat (g) 11, Saturated Fat (g) 5, Cholesterol (mg)98, Sodium (mg) 33, Carbohydrate (g) 34, Fiber (g) 1, Protein(g) 4, Vitamin A (DV%) 8, Vitamin C (DV%) 6, Calcium (DV%) 3,Iron (DV%) 4, Percent Daily Values are based on a 2,000 caloriediet

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

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  • Comments

    1 Comment


    Took advice of other bakers and used 1 butter and 1 ground almonds, all other ingredients the same. I baked the cake in a m x m tin, 4.m deep at 140 fan for 47 minutes. I was making for our church lunch club. This enabled me to cut the cake into 24 squares. Worked really well, think I’ll make it in that tin again, rather than the recommended round tin. Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

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