Chocolate almond sponge cake

In the mixer bowl combine the raw almond powder, egg yolks, whole eggs and sugar; use eggs straight from the fridge.

Beat at medium speed about five minutes to a fluffy, dense yellow mass; transfer to another bowl.

In the same bowl, whip the egg whites with the whisk at medium speed to a white foam, then add the sugar and whip until shiny and fluid; use at once, as it soon splits.

Mix half the whites into the yolk mass to lighten it.

Sift in the cocoa powder, flour and baking powder and mix lightly; add the remaining whites in stages, mixing gently and not to smooth after each stage so it keeps its volume.

At the end add the melted butter, stirring constantly so it does not sink, and mix until smooth and shiny.

Pour into a 24 by 24 cm frame and spread evenly.

Bake at 160 C about 12 to 15 minutes, until it springs back when pressed with no dent.

Cool to room temperature, take it off the mat and cut it out of the frame; leftover sponge can be wrapped in cling film and frozen.