This recipe is a sort of in between the Sponge cake and the Roulade. It has a medium height and is an excellent choice for summer cakes with yogurt or mousse. 

Ingredients

Per una teglia da 24cm di diametro

• 120g of fine sugar

• 70g of almond flour - in case you can also grind peeled almonds yourself

• 60g of flour

• 3 eggs

Preparation

1. with an electric whisk - or the planetary mixer - at medium speed, whip the eggs with the sugar until you get a light, frothy mix - don't rush, it can take up to 10 minutes. You'll know when it's ready because it will feel as if you could "write" with the mixture

2. with a spatula, slowly mix in with gentle stirs from the bottom to the top the flour and almond flour until there's no lumps

3. grease the baking tin and pour in the batter

4. bake at 180°C for approximately 20minutes - always do the toothpick test to check if baked