Fold in the flour, then stir in the melted butter and vanilla extract.įold in the stiff egg whites until incorporated and then quickly divide the batter equally between the prepared tins (approximately 275g/9¾oz per tin).īake in the preheated oven for five minutes, or until springy to the touch and lightly golden-brown. In a separate bowl, beat the almonds, icing sugar and eggs until doubled in volume. Add the caster sugar and whisk to stiff peaks. ![]() Grease and line 3 x 23x31cm/9x12.5in Swiss roll tins.įor the sponge cake, whisk the egg whites until soft peaks form when the whisk is removed.
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