This base can be made with any nut variety you'd like to use, as long as you can find that nut in paste or butter form. If you want to make a macadamia nut cake and can't find macadamia butter, you can make your own by blitzing the nuts in a food processor or high-powered blender until they break down and form a smooth paste.

Note that this recipe uses all-purpose flour, rather than the cake flour we see in the other sponge recipes. In combination with the protein of the egg whites, the higher-protein all-purpose flour creates a sturdier, spongier cake texture that can stand up to the fatty flavor and consistency of nuts.

Ingredients

• 190 g nut paste or butter
• 75 g glucose (3 Tbsp)
• 6 egg whites
• 280 g confectioners' sugar
• 110 g blanched almond flour
• 75 g nut oil (match the nut you're using to flavor the cake, or substitute a clear, flavorless oil)
• 55 g heavy cream
• 160 g all-purpose ****flour
• 6 g baking powder (1 1/2 tsp)
• Up to 6 g kosher salt (1 1/2 tsp) (adjust according to whether your nut paste or butter has salt already)

Method

1. Preheat the oven to 350°F (175°C). Spray a quarter sheet pan with baking spray, line it with parchment, and spray the top of the parchment and up the sides of your pan (or just line the pan with a baking mat).
2. Combine the nut paste or butter and the glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-low for 2-3 minutes, until completely combined. Scrape down the sides of the bowl.
3. On low speed, add the egg whites one at a time, being careful not to add the next white until the previous one is completely incorporated. Stop the mixer and scrape down the sides of the bowl every 2 to 3 egg whites.
4. Once the egg whites have been incorporated, add the confectioners' sugar and almond flour and, on low speed, paddle them in for 2-3 minutes, until the mixture thickens. Stop the mixer and scrape down the sides of the bowl.
5. Stream in the oil and heavy cream and paddle on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl.
6. Whisk together the flour, baking powder, and salt in a medium container or bowl. On the lowest mixer speed, slowly add the dry ingredients into the wet all at once and mix for 45 to 60 seconds, until the batter is super smooth.
   • Scrape down the sides and bottom of the bowl, then either hand-mix in any remaining pockets of flour with your spatula or mix on low for an additional 45 seconds to make sure no lumps remain.