How do you prepare simple queen cakes?

For the Sponge:

- 110g butter (cubed)

- 110g caster sugar

- 2 large eggs, beaten

- 225g self-raising flour

- 1 tsp vanilla extract

- ¼ tsp Almond Extract

- 2 tbsp whole milk

For the Almond Filling:

- 75g softened butter

- 150g blanched almonds (ground)

- 1 egg yolk

- 55g caster sugar

- 1 tsp almond extract

For the Topping:

- 1 egg white

- 25g flaked almonds

- granulated sugar

Instructions:

Make the Almond Filling:

1. In a large bowl, cream the butter and sugar until pale and fluffy.

2. Add the egg yolk, almond extract, and ground almonds. Mix until well combined.

3. Set the filling aside.

Make the Sponge:

1. Preheat your oven to 220°C (425°F).

2. In a large mixing bowl, combine the butter and caster sugar and beat until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition.

4. Fold in the flour and vanilla extract.

5. Gradually add in the milk until you have a smooth, dropping consistency.

6. Spoon half the mixture into 12 lightly greased patty tins.

7. Place a teaspoon of the almond filling into the center of each cake and then top with the remaining sponge mixture.

8. Bake in the preheated oven for 10-12 minutes or until the cakes are golden brown and springy to the touch.

Finish the Cakes:

1. Reduce the oven temperature to 200°C (400°F).

2. Beat the egg white in a small bowl until foamy.

3. Brush the egg white over the top of the warm cakes and sprinkle with flaked almonds and granulated sugar.

4. Bake for 5 minutes more or until the topping is golden brown.

5. Allow the cakes to cool completely in the tins before serving.