A light and reliable sponge cake

This is based on a traditional French recipe

Instructions:

Beat the eggs one at a time into the almonds. This is better donewith a food processor than with a mixing bowl. Mix in the sugar, vanillaessence and rum. Then gradually add the flour, mixing well to form a smoothpaste.

Place the mixture in a greased and lined 8" / 20cm sponge tin.

Cooking:

Preheated oven

gas mark 4 350°F 180°C

Bake for 30 to 45 minutes .

Cool for ten minutes before turning out onto a wire tray.

When cold cover with a white vanilla icing.

Variations: can be flavoured with lemon, chocolate or coffee.