Mini sponge cakes with cream and praline

1.Preheat oven to moderate, 180°C (160° fan forced). Lightly grease a 12-hole muffin pan or 12 dariole moulds and line with baking paper. Line an oven tray with baking paper.

2.In a large, clean bowl, beat eggs with an electric mixer until frothy. Gradually add sugar and beat until thick and pale. Mixture should hold its shape (this could take up to 10 minutes).

3.Sift flour and cornflour together. Lightly fold into mixture, followed by combined water and butter.

4.Pour mixture evenly into prepared moulds. Bake 15-20 minutes, until sponge springs back when touched lightly with fingertip. Loosen edges with a butter knife. Cover a wire rack with a clean tea towel. Turn out cakes to cool completely.

5.To make praline, sprinkle nuts onto prepared oven tray. In a medium saucepan, combine sugar and water. Stir over low heat for 2-3 minutes until sugar is dissolved. Bring to boil. Simmer, without stirring, for 10-12 minutes until golden. Pour toffee thinly over nuts. Cool. Break into small pieces.

6.In a small bowl, using an electric mixer, beat cream and vanilla until soft peaks form.

7.Cut cooled cakes in half horizontally. Spread whipped cream over bottom halves. Sprinkle with praline. Cover with remaining halves. Spread top of cakes with cream and sprinkle with praline. Dust with icing sugar, if liked.