How To Make The Sponge Cake

• Preheat the oven to 350℉, grease and line three 13X9 baking sheets. Leave some parchment paper from the sides to lift.
• Chop the almond paste into pieces and blitz it in the food processor with ¾ cup of the granulated sugar. The mixture should look like wet sand.
  8 ounce Almond Paste, 1 cup Granulated sugar
• Transfer the mixture to the stand mixer bowl or a mixing bowl. Add the butter and whisk until well blended.
  1¼ cup Butter
• Add the yolks, almond and vanilla extract and beat the mixture until it is pale and flyffy.
  4 Eggs, 1 teaspoon Almond extract, 1 teaspoon Vanilla extract
• Sift the flour and salt together, add to the above mixture and gently mix.
  2¾ cup All-purpose flour, ½ teaspoon Salt
• In a separate clean mixing bowl, whisk the egg whites until it becomes foamy, then gradually add the remaining ¼ cup sugar and keep whisking until the mixture becomes glossy and stif peaks form.
• Add ⅓ of the egg white mixture to the butter and flour mixture and gently fold. Add the remaining of the egg white and mix very gently. Try not to deflate the mixture.
• Divide the batter into three equal parts. Add the green food colour to one and the red colour to the other portion. Leave one portion plain. I recommend using the kitchen scale to weigh the batter to ensure you have three equal portions.
  ½ teaspoon Green food colour, ½ teaspoon Red food colour
• Spread the batter in the prepared trays and use an offset spatula to smooth out the surface of the batter and ensure the batter is spread evenly.
• Bake them for 10-12 minutes or until the top is not shiny and the edges start to turn gold.
• Let the sponges cool down in the tray, then lift the parchment paper and transfer them to the cooling rack to cool down completely.
• In the meantime, warm up the apricot and raspberry jam to make them more liquid and spreadable.
  ⅓ cup Apricot jam, ⅓ cup Raspberry jam
• Put the green or red sponge on a baking sheet and brush the entire surface with the apricot jam. Place the plain sponge on top and brush its surface with the raspberry jam.
• Cover the surface of the top layer with a piece of parchment paper and place another baking sheet on top. Put a few heavy items, such as cans of food, on the top baking sheet. This pressure will adhere the layers together.
• Place the sponges in the fridge for at least three hours or overnight.
• Place the cake layers on a cutting board and trim the edges to make a clean, large square.
• Melt the chocolate in the microwave at 20-minute intervals and stir after each time. Make sure the chocolate is melted and smooth.
  1¼ cup Semi-sweet chocolate chips
• Pour the warm chocolate over the sponge and spread it with an offset spatula. Let the chocolate set for a few minutes, then cut the sponge into small squares.