Ingredients:

Cake:
3 large eggs, separated
180 g water
280 g caster sugar
240 g self-raising flour

Icing:
200 g double cream
1 Tbsp icing sugar
½tsp almond essence
40 g toasted flaked almonds, plus extra for garnishing

Method:
Preheat oven to 160 degrees.

Insert butterfly whisk. Place egg whites in mixing bowl and whisk for 2.5 min/speed 3.

Remove butterfly whisk. Transfer egg whites to a large glass or metal bowl and refrigerate.

Insert butterfly whisk. Place egg yolks and water in mixing bowl and...