This is one of my favourite bakes. I can never believe how little flour goes into it and how amazingly light it is. Also it is very easy! What more could you want?!
Little butter to grease
75g plain flour
1 tsp baking powder
1/4 tsp salt
4 medium eggs
150g caster sugar
1 tsp vanilla extract
75g ground almonds
300ml double cream
2 tbsp golden icing sugar sifted, plus little extra to dust
50g toasted flaked almonds
Preheat the oven to 180 (160 fan). Grease a 13 x 9 inch tin. Line the tin with baking paper. Sift flour, baking powder and salt together. Whisk (I use a handheld) eggs, sugar and vanilla extract together for about 8 minutes until fluffy and ribbon like in texture. Using a metal spoon fold in ground almonds and flour mixture very carefully, so you don’t knock out the air out of the mixture. Then pour the mix into the tin and spread it to the edges. Bake for 12-15 minutes (in my oven it is 12 mins), until it starts to pull away at the edges. Leave it to cool in the tin.
Lightly mix cream and icing sugar together until it forms soft peaks. Put a sheet of baking paper onto the work surface and dust heavily with icing sugar. Turn the cake out onto paper, remove the tin and carefully peel off the paper. Spread the cream mix over and sprinkle on the flaked almonds. Then roll the log length-ways using the paper to help. Dust with extra icing sugar if you need to, but there is usually plenty from the paper. The log may crack, but don’t worry it just adds to the log effect. This bake is so lovely and light.
Linking with the Theme game on the topic of ‘cake’!