|Icing sugar||190 Gram (6 3/4 oz)|
|Almonds||190 Gram, ground (6 3/4 oz)|
|Egg||5 (5 egg whites)|
|Butter||40 Gram (1 1/2 oz, unsalted)|
|Caster sugar||25 Gram (1 oz)|
|Plain flour||50 Gram (1 3/4 oz)|
Preheat the oven to 230°C (450°F), gas mark 8.
Lightly butter the sides of 3 Swiss roll tins and line the bases with baking parchment.
Using an electric whisk, beat the icing sugar, almonds and 3 of the whole eggs in a basin for 5 minutes.
Add the 2 remaining eggs, one at a time, and beat for a further 5 minutes.
Melt the butter in a pan and whisk in a little of the beaten egg mixture.
Whisk the egg whites with the caster sugar to stiff peaks, add to the beaten egg mixture and stir gently.
Then add the flour and melted butter.
Divide the mixture evenly between the prepared tins and smooth with a palette knife.
Bake in the preheated oven for 5-7 minutes; the sponge should remain springy to the touch.
Turn out onto a wire rack, remove the paper, and leave to cool.