Sponge cake has a very unique, airy, spongy texture that is irreplacable. A good sponge can be as heavenly as the best chocolate in the world (I know, this is a very bold statement but its true). Today I woke up craving that texture. I wasnt too excited about posting a sponge recipe because you can find a recipe for this basic cake anywhere, so I gave it my own little twist and added some almond extract and then served the cake with whipped cream, strawberries and fresh mint. The combination is really simple but complements perfectly. So, here we go... lets get beating...




Almond Sponge Cake
Ingredients:
-175 g unsalted butter
-175 g caster sugar
-3 eggs, beaten
-175 g self-raising flour
-almond extract
-Icing sugar
-Whipped cream
-Strawberries

Instructions:
-Set the oven to 170C
-Line a baking cake mold with parchment paper
-Cream butter and sugar until white, light and fluffy
-Add almond extract to the mixture
-Beat the eggs separately and add them in two or three times mixing well in between times
-Gently fold in sifted flour and spoon mixture into prepared mold
-Bake for 40 minutes
-Cool before removing, decorating and cutting to taste!
-Whip the cream until thick and serve with fresh strawberries and mint
-Dust liberally with icing sugar to serve.