A light and delicate sponge filled with whipped cream, Venetian Cream Sponge is best served as soon as it is filled, as the cream should be very fresh.
2 teaspoons butter
6 large eggs, separated
6 oz. plus
2 tablespoons castor sugar
1 teaspoon almond essence
1 tablespoons cold water
1 oz. flour
1 teaspoon baking powder
1 oz. cornflour cup cornstarch
8 fl. oz. double cream
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Using the butter, grease two 8-inch sandwich tins and set them aside.
In a large mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks. Fold in 4 ounces of the sugar and set aside.
In another large mixing bowl, using the wire whisk or rotary beater, beat the egg yolks until they are pale and thick. Add
2 ounces of the remaining sugar, the almond essence and water, beating constantly. Using a metal spoon, fold the egg whites into the egg yolk mixture. Sift the flour, baking powder and cornflour over the mixture and, using the metal spoon, carefully but thoroughly fold the flour mixture into the egg mixture.
Spoon the batter into the prepared tins and smooth the top over with the back of the spoon. Place the tins in the centre of the oven and bake for 25 to 30 minutes or until the cakes have risen and are golden brown, and a skewer inserted into the centre of each one comes out clean.
Remove the tins from the oven. Leave the cakes to cool in the tins for 10 minutes. Turn the cakes out of the tins on to a wire rack and set them aside to cool completely.
Meanwhile, make the filling. Place the cream in a medium-sized mixing bowl. Sprinkle over the remaining sugar. Using a wire whisk or rotary beater, beat the cream until it forms stiff peaks.
Place one of the cakes, top side down, on a serving plate. Spread the cream over the surface of the cake and place the other cake on top, pressing down very lightly.
Serve at once.