How to make a delicious cake: Delizia all'Amaretto!
To make the sponge cake, make half dose of this recipe, pour the batter into a 20 cm – 8 inch springform tin until a little over ¾ full. Pour the remaining batter into muffin tins and make mini sponge cakes. These are perfect to have with jam or Nutella for breakfast or tea.
Also, I suggest you make the sponge 1 day in advance and keep it wrapped in plastic paper so it doesn't dry out.