180g sugar (was 200g but i find that too sweet)
4 eggs
200g self-raising flour
50g ground almond
1 teaspoon almond extract/essence
2 teaspoons baking powder
Preheat the oven to 180 degrees celcius and butter and flour two small round cake tins. Cream the butter, almond essence and the sugar together till light and fluffy. Beat in eggs one at a time with a little flour. Fold in the rest of the flour, ground almond and baking powder. Split the mixture between the two tins and bake in the oven for 25-30mins. The cake should be golden brown and springy to the touch. Turn out and leave to cool. To sandwich together whip some cream with a little sugar. Spread one of the cakes with strawberry jam and top with the cream. Carefully place the other cake on top and sprinkle with some icing sugar. Enjoy!!!!!
This is the only recipe that I use for sponge cakes!! The cake comes out light and fluffy and sooo moist! Best of all it is easily adjusted to make any flavour cake: coffee, vanilla, orange, lemon and my favourite CHOCOLATE... among many others! Carving a birthday cake is another one of the things ive been able to do with this recipe however a more solid cake such as madeira may have been easier to work with!
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