Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease deep 20cm ring pan well with butter.
2.Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in milk and sifted flour, in two batches. Spread mixture into pan.
3.Bake cake about 30 minutes. Turn sponge immediately onto baking-paper-covered wire rack, turn top-side up to cool.
4.Meanwhile, strain marmalade through fine sieve; reserve syrup and rind separately.
5.Beat cream and half the icing sugar in small bowl with electric mixer until soft peaks form.
6.Split sponge into three layers. Place one layer onto serving plate, cut-side up; spread with half of the marmalade syrup. Top with another layer of sponge and remaining syrup; top with remaining layer of sponge. Cut sponge into twelve pieces, keeping cake in ring shape.
7.Spread two-thirds of the cream around side of sponge; press almonds onto cream. Spoon remaining cream into piping bag fitted with 1cm fluted tube. Pipe rosettes on top of cake; top with some of the reserved rind. Serve sponge dusted with remaining icing sugar.
It is fine to use just one 300ml carton of cream for this recipe.
Note
