One of these are 3 points according to my diet - they are super light, and very easy to eat .. Mr MiH has already tucked in, I am not sure they are going to last..
You will need (for 12):
- 3 whole eggs
- 1 tsp vanilla extract
- 100 g caster sugar
- 40 g corn flour
- 40 g self-raising flour
- 40 g grounded almond
- 1 tsp baking powder
- I used reduced sugar jam - raspberry (one tsp per cake). Up to you to choose your jam of choice.
I cooked each individual cake in a vintage mince pie tray ... You can probably bake them in a Yorkshire pudding tray or at the bottom of a muffin tray.
How to make them?
1. Grease the bases of your baking tray. Preheat the oven to 200 C/Fan. Put the eggs, sugar and vanilla in a heatproof bowl and place the bowl over a pan of gently summering water. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when you lift the whisk.
2. Carefully remove the bowl from the heat and whisk for a further 5 minutes. Sift over the flours and almond mixture into the egg mixture. It is important to use gentle movements to keep as much air as possible in the batter but watch out for pockets of flour.
3. Pour a tablespoon of the mixture in each of the bases of the tray. Bake for 10 minutes until well-risen, pale golden brown and firm to the touch. Let cool for 5 minutes.
4. Remove each cake carefully from the tray, and leave on a cool rack. Spread the jam on one cake and make a sandwich.
5. I used a cutter to make the square shapes - be creative with your shapes! Mine do look like kids' food which is really fun.
And that is it! You can probably make 2 sponges and add the jam in the middle - and cut out your portions as well - if you have an adequate baking tray (which I do not have...). Enjoy!