You will need...
225g caster sugar
225g unsalted butter, room temperature
6 eggs, separated
70g cocoa powder mixed to a paste with a
little hot water
200g ground almonds
½ tsp cream of tartar
Icing sugar, to serve
A handful of chocolate mini Easter eggs,
to decorate.
• Preheat the oven to 180C/gas mark 4.
• Butter an 18cm or 20cm spring-form
cake tin and dust with flour.
• Beat together the sugar and butter, until
fluffy, then beat in the egg yolks one by
one. Fold in the cocoa and ground almonds.
• In a separate bowl, whisk the egg whites
to stiff peaks, adding the cream of tartar
at the end.
• Fold this into the mixture, pour it into
the tin and bake for around 40 minutes,
until the sponge feels firm to the touch.
• Allow to cool in the tin, and then turn
the cake out and dust with icing sugar.
• Decorate with handful of chocolate mini
Easter eggs.
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