Method :
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Preheat oven to 180C and grease a 20cm
round cake tin, line with greaseproof paper and grease paper.
-
Place egg, sour cream, sugar and
almond essence in the bowl of an electric mixer.
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Beat until pale and evenly mixed.
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Sift dry ingredients three times and
fold into mixture.
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Pour mixture into prepared tin and
bake for about 40 minutes or until cooked.
-
Cool 10 minutes before removing from
tin.
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Sprinkle top with sifted icing sugar
or decorate with cream and fruit.
Makes 1 cake
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