Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 12. One of the earliest known cookbooks by an African American author.
This historic almond sponge cake relies on whipped whole eggs for structure and leavening, creating a light texture through incorporated air bubbles that expand during baking. The high proportion of ground almonds (almond flour) adds fat and protein while keeping the cake tender and moist, as nut oils coat flour proteins and limit gluten development. The 12 eggs total (7 whole + 5 additional, likely separated with whites whipped) provide the structural framework through coagulated proteins, while the sugar stabilizes the foam and tenderizes the crumb by interfering with protein bonding.
Before You Begin
•Bring all eggs to room temperature (68-70°F) for at least 30 minutes to achieve maximum volume when whipping
•Blanch and finely grind the almonds yourself, or use almond flour/almond meal—avoid pre-ground almonds with skins as they can make the cake dense
•Interpret the recipe as 7 whole eggs plus 5 additional egg whites (common 19th-century convention), beating whites to stiff peaks separately
•Have all ingredients measured and ready before you begin, as timing is critical when working with whipped egg foams
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Community Notes
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Preheat your oven to 325°F and position the rack in the center—historic recipes often don't specify temperature, but this works best for delicate sponge cakes
Key Equipment
Stand mixer or hand mixer with whisk attachment9-inch or 10-inch round cake pan or tube pan, buttered and flouredFood processor or spice grinder (for grinding almonds)Large rubber spatula for foldingWire cooling rack
Ingredients
Instructions
1
Mix ingredients together
2
Bake
Make Ahead
The ground almonds can be prepared up to 1 week ahead and stored in an airtight container in the refrigerator. The finished cake can be baked 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature.
Storage
Store the cooled cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake can also be frozen, well-wrapped, for up to 2 months. Thaw at room temperature for 2-3 hours before serving. The texture is best within the first 2 days.
