Belgian Gourmet Gateau

Preheat the oven to 180°C (160°C fan) | 350F | gas 4. Grease and line one 8” and one 7” cake tin with oil and greaseproof paper.

Whisk the egg whites in a large mixing bowl lightly before adding 40 g of caster sugar. Keep whisking until the egg whites are stiff.

Combine the remaining caster sugar with the ground almonds and flour in a large mixing bowl.

Fold into the egg white mixture working quickly and gently. Divide between the two tins and smooth their tops.

Bake for 20-25 minutes until firm.

Remove from the oven and turn out onto a wire rack to let cool.

Prepare the buttercream by beating together the butter and vanilla extract until soft in a large mixing bowl. Add the icing sugar a little at a time, beating between additions, until incorporated and smooth.

Arrange the larger sponge on a serving plate and top with the buttercream, smoothing evenly on top.

Sandwich the smaller sponge on top, and use a sharp bread knife to trim the edges until you have a tapered, even shape to the cake.