This cake is in foam cakes group. These cakes have a high proportion of eggs to flour and are leavened solely (except chiffon cakes) by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture.
In this cake I used almonds (you can use any nut) that give it the fat. The resulting sponge is moister and has a finer texture. It can be used to make shaped cakes or mousse cakes.