These fluffy, buttery little sponge cakes are a French classic. My version is boosted with the warm flavours of orange and stem ginger. Make a batch and watch them disappear in a flash!
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Ingredients:
100g (3.5 oz) unsalted butter, melted and cooled, plus extra for greasing
Plain (all-purpose) flour for dusting
2 medium eggs
100g (3.5 oz/scant 1/2 cup) caster (superfine) sugar
80g (3oz/ 2/3 cup) self-raising flour, sifted
20g(3/4 oz/ 1/4 cup) ground almonds
2 tsp ground ginger
pinch of salt
2 balls preserved stem ginger in syrup
grated zest of 1 orange
1 tablespoon orange juice