Hazelnut cream sponge cakes

MAKES 16

4 eggs, separated

115 g (4 oz/½ cup) caster (superfine) sugar

60 g (2¼ oz/½ cup) self-raising flour

75 g (2²/₃ oz/²/₃ cup) ground hazelnuts

20 g (¾ oz) unsalted butter

HAZELNUT ICING (FROSTING)

170 g (6 oz/½ cup) chocolate hazelnut spread

130 g (4¾ oz) unsalted butter, softened

60 g (2¼ oz/½ cup) icing (confectioners’) sugar, sifted

1  Preheat the oven to 180°C (350°F/Gas 4). Grease a shallow 20 cm (8 inch) square cake tin and line the base with baking paper.

2  Beat the egg whites in a clean bowl with electric beaters until soft peaks form. Gradually add the sugar, beating until thick and glossy. Beat the egg yolks into the mixture, one at a time.

3  Sift the flour over the mixture, add the ground hazelnuts and fold in with a metal spoon. Melt the butter with 2 tablespoons of boiling water in a small bowl, then fold into the sponge mixture. Pour the mixture into the tin and bake for 25 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 5 minutes before turning out onto a wire rack to cool. Cut the sponge in half horizontally through the centre.

4  To make the hazelnut icing, beat the chocolate hazelnut spread and butter with electric beaters until very creamy. Beat in the icing sugar, then gradually add 3 teaspoons of boiling water and beat until smooth. Spread the icing over the base of the sponge, then replace the top layer. Refrigerate until the filling is firm, then cut into squares and place in paper cases.