Caramel sponge charlotte with vanilla ice-cream

1.Preheat oven to 180°C/160°C fan forced. Grease a 25cm (base measurement) square cake pan. Add plain flour; turn to coat lightly on all sides. Shake off excess.

2.Using an electric mixer, beat eggs and sugar in a large bowl until thick and pale and sugar dissolves. Using a large metal spoon, fold in triple-sifted cornflour until just combined, taking care not to overmix. Spoon into prepared pan; level surface. Bake for 20 minutes or until sponge has risen, is golden and springs back when touched lightly. Cool in pan for 5 minutes. Turn out onto a wire rack lined with baking paper to cool.

3.Cut sponge into 1 cm slices. Press sponge slices firmly over base and side of a 23cm (base diameter) fluted tart pan with removable base, trimming to fit. Spoon ice-cream over cake; level surface. Freeze overnight or until very firm. Remove from pan. Transfer to a serving plate. Drizzle topping over cake. Sprinkle with almonds. Serve.