Almond fatless sponge cake

A very light sponge that can be used for any 2 or 3 layer gateau and also as a base for raspberry mousse.

 

For a rectangle de 28×38cm:   180g caster sugar 4 medium eggs 180g ground almonds 30g plain flour 6 drops vanilla extract 1 baking sheet 28×38cm baking parchment cut to fit the baking tray

 

 

 

 

 

 

 

 

 

 

 

• Preheat oven to 180°
• Place the parchment on the tray and grease lightly.
• In a large bowl, beat the egg yolks and sugar together till thick and creamy.  Fold in the ground almonds and flour with a spatula.
• Whip egg whites till stiff and fold carefully into the almond and egg mixture; this should be light and airy.
• Spread over baking tray, levelling the surface with a spatula.  Cook for 15 mins.
• Leave to cool on the tray.
• Cut into the shapes required..

 

 

This cake will keep for a fortnight wrapped in baking parchment.

 Variation:  For a thicker cake, use a cake tin and cook for 20 mins at 170°.