Start by pre-heating your oven to 180c. Also line the bottom of a 9 inch square cake tin with baking paper. DON'T grease this, just add a square of baking paper to the bottom of the tin.

In a large bowl, add the egg whites and cream of tartar, start whipping this. Once the egg whites become foamy, slowly pour in the first 80g of sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks. Leave this aside too.

In a separate large bowl, add the egg yolks, the second 80g of sugar, vanilla and almond extract. Whip these together until the mixture lightens in colour and increases in volume slightly. This should take around 1-2 minutes.

Add the milk, flour, baking powder and salt into this. Mix everything together.

Add half of the whipped egg whites, fold these in. Then add the remaining egg whites and fold until you can no longer see any streaks of egg whites anymore.

Pour this batter into your tin and bake for around 40-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

As soon as the cake come out of the oven, flip it upside down onto a wire rack. Don't take the cake out of the tin, just leave it in the tin upside down. Leave this to cool down completely.

In a large bowl, add all the ingredients for the whipped cream.

Whip these together, just until you get stiff peaks. Leave this in your fridge until ready to use.

Once your cake has cooled completely, we can put the sandwiches together.

Start by cutting the top of the cake off, just to get rid of the brown part. This is optional, you don't need to do this.

Cut your cake into squares. I cut one big square out of it, so I could have one big sandwich. But you can cut it into smaller squares, so you have more smaller sandwiches.

Get one square and cut this in half horizontally, then fill it with jam and the whipped cream.

Wrap this with cling film, then repeat until you have used all of the cake.

Place these in your fridge for an hour so the whipped cream can set up.

Now cut into them and enjoy!