- 4 large eggs, separated
- 1/2 cup granulated sugar
- 2/3 cup finely ground blanched almonds
- 2/3 cup wheat starch or cornstarch
- 1/4 teaspoon salt
- 1/2 cup whole milk
- This is the starch that remains when the gluten has been extracted from the wheat flour. It have successfully substituted cornstarch. But wheat starch, available in Chinese groceries where it is sometimes misleadingly labeled “wheat flour,” gives a more authentic texture.
- Preheat the oven to 350°F.
- Butter and flour an 8 x 5-inch loaf pan or an 8-inch Bundt cake pan. In a large bowl, beat the egg yolks and sugar together until the mixture is thick and lemon-colored and falls from the beaters in a ribbon. Stir in the ground almonds.
- Sift the starch and salt together. Beat into the almond mixture alternately with the milk, in three additions.
- In a deep bowl, beat the egg whites to stiff peaks; fold into the almond batter. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.