CookEat Recipe
Augusta Cakes
Small almond sponge cakes with a vanilla butter topping and a sprinkling of sugar.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Have six oven-safe nonstick metal tartlet moulds ready.
Step 2
Separate the four eggs. Put their four yolks in a bowl with two ounces of the sugar, half a teaspoon of vanilla extract and the ounce of peeled, finely chopped almonds. Stir briskly with a wooden spoon for five minutes.
Step 3
Beat the whites of those same four eggs to a stiff froth. Fold them gently into the yolk mixture with a skimmer. Add the ounce of sifted flour and one ounce of melted butter and fold until combined.
Step 4
Divide all the batter evenly among the six tartlet moulds. Bake for about fifteen minutes as a guide, continuing as needed until the cakes are golden, set and cooked through and each centre reaches at least 74°C.
Step 5
Remove the cakes from the oven, let them cool completely and carefully take them out of their moulds.
Step 6
Put the remaining two ounces of sugar, half teaspoon of vanilla extract and two ounces of pliable butter in a bowl. Set the bowl on clean ice and stir briskly with a wooden spoon for about six minutes. Spread the topping evenly over the six cooled cakes.
Step 7
Sprinkle a little sugar over the tops and serve.
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