This sponge. It is so light and gorgeous. Though you do have to make meringues or macarons afterwards. I have tried it with whole eggs...OK but not gorgeous.
5 eggs
5 yolks
1.5 cups golden caster sugar
0.75 cups Doves Farm Plain Flour
0.75 cups ground almonds
1-2 tsp vanilla
Buttered and floured ‘bundt’ pan.
Preheat oven to 160C
In a large mixing bowl, beat the eggs, separated egg yolks and vanilla with an electric mixer on high for 1 minute.
Turn the mixer to low and slowly add the sugar. Once the sugar has all been added, turn the mixer back up to high and beat for 15 minutes. The mixture will increase hugely in volume and look like a pale mousse.
Mix the flour and ground almonds together. Reduce the mixer speed to low. Add in the flour and almond mixture slowly, beating continuously, until it has all just been incorporated. Pour the batter into the prepared pan.
Bake the cake at 170C* for 1 hour or until the cake is lightly browned and a skewer comes out cleanly.
Remove the cake from the oven and allow it to cool almost to room temperature before turning it out.
When sliced, this cake must be cut with a gentle sawing action, not just pressing the knife down.