100.Bataclan Almond SpongeCake : Glutenfree
A light and reliable sponge cake
This is based on a traditional French recipe
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Ingredients:to make an 8"/ 20cm cake 4 oz / 100g ground almonds 5 oz / 125g sugar 2 oz / 50g 4 large eggs 1tbsp / 40ml rum 1 drop vanilla essence
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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.
