Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 11. One of the earliest known cookbooks by an African American author.
Separating and beating egg whites creates a stable foam structure that traps air, providing lift without chemical leaveners—essential for traditional sponge cakes. The extended beating of yolks with sugar (a process called ribboning) creates an emulsion that incorporates air while dissolving sugar crystals, contributing to the cake's light texture. The high proportion of ground almonds adds fat and protein that helps stabilize the delicate egg foam structure while providing moisture and rich flavor. Rose water and brandy not only add aromatic complexity but also help tenderize the crumb by interfering with gluten development.
Beat the sugar and yelks together until light
The almonds can be blanched, peeled, and ground up to 1 week ahead and stored in an airtight container in the refrigerator. The cake itself is best enjoyed the day it's baked, but it can be made 1 day ahead, wrapped tightly in plastic wrap, and stored at room temperature.
Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving. The cake can also be frozen, well-wrapped, for up to 2 months; thaw overnight at room temperature.
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Beat the whites to a stiff froth
Add almonds stirred in
Add the whites of eggs, brandy, rose water, extract lemon
Bake
