An adaptation of the sponge cake recipes into a marble sponge cake.
Almond layers (top and bottom)
- 80g flour
- 80g almond powder
- 75g butter
- 50g sugar
- 4 eggs
- 1.5t almond essence
- 1.25t baking powder
- salt
Chocolate layer (middle)
- 75g flour
- 40g cocoa powder
- 75g butter
- 50g sugar
- 3 eggs
- 0.5t almond essence
- 1.25t baking powder
- salt
Method:
In separate bowls, one for the almond layers and one for the chocolate layer, proceed by respectively sifting the dry ingredients together and progressively incorporating the mixture of wet ingredients. Grease a mould. Line the bottom with half of the almond mixture. Carefully layer the chocolate mixture and top it with the rest of the almond mixture. Bake for 25-30min at 180°C.
