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Method:
Beat the eggs until pale. Beat in the
sugar and continue until the mixture is pale and creamy and trails off
the whisk in ribbons. This may take 15–20 minutes. Mix together the
flour and carob powder and fold into the egg mixture. Spoon into two
greased and lined 20 cm/18 in cake tins (pans) and bake in a preheated
oven at 180°C/350°F/gas mark 4 for 15 minutes until springy to the
touch. Cool.
Whip the cream to soft peaks, stir in the essence and nuts. Slice each
cake in half horizontally and sandwich all the cakes together with the
cream.
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