Ingredients
90g Castor sugar
3eggs separated
50g flour sifted
1/4 teaspoon baking powder
50g ground almond
350g butter cream flavoured with cointreau.
Method
Beat the sugar with egg yolks until pale & creamy fold in the sifted flour baking powder & ground almond,beat the eggs white til stiff,add to the mixture pour & spread the butter onto a baking tray lined with lightly buttered greaseproof paper bake in a moderately heated oven for about 10 minuter or until the top of the cake is golden brown torn the cake out onto a tea towel leave it to cool, unroll & spread the sponge with butter cream roll up again spread the top with more butter cream & sprinkle over with toasted sliced almonds.
90g Castor sugar
3eggs separated
50g flour sifted
1/4 teaspoon baking powder
50g ground almond
350g butter cream flavoured with cointreau.
Method
Beat the sugar with egg yolks until pale & creamy fold in the sifted flour baking powder & ground almond,beat the eggs white til stiff,add to the mixture pour & spread the butter onto a baking tray lined with lightly buttered greaseproof paper bake in a moderately heated oven for about 10 minuter or until the top of the cake is golden brown torn the cake out onto a tea towel leave it to cool, unroll & spread the sponge with butter cream roll up again spread the top with more butter cream & sprinkle over with toasted sliced almonds.
