Banana flips

Directions:
1. Mix the almonds and powdered sugar in a bowl. Add 1 egg. Separate the remaining eggs and add the yolks to the mixture. Beat until pale and thick. Stir in the vanilla and orange flavorings.

2. Whisk the egg whites until stiff. Sprinkle the granulated sugar over the whites and whisk until stiff and glossy. Fold a third of this into the almond mixture, then fold in half the flour. Fold in half the remaining meringue, the rest of the flour; then the remaining meringue. Pour the melted butter around the edge of the mixture and fold it in.

3. Spread on jelly roll pan that has been lined with parchment paper and sprayed with cooking spray. Bake at 425 degrees for 6-8 minutes, until risen, set and pale golden.

I cut my sponge cake into circles and applied a healthy sprinkling of banana liqueur. Using one of the circles, I piped whipped cream on it and added fresh fruit (bananas, strawberries, and kiwi). I then cut another circle in half and tilted them at an angle on top of the fruit, added more whipped cream, and a sprinkling of pistachios.