Sponge cake for tea

Ingredients:

• 3 eggs
• 1 cup vegetable oil or butter
• 1 cup of sugar
• 1 teaspoon vanilla
• 1 teaspoon of salt
• 3.5 cups wheat flour
• 1 teaspoon baking powder
• 1 cup chopped almonds
• Additional ingredients: lemon or orange zest, cocoa, other types of nuts, almond essence, cinnamon sugar for sprinkling

Preparation:

1. Preheat the oven to 180°C. Beat the eggs thoroughly in an electric mixer, then add and beat the butter, sugar, and vanilla. Mix the salt and baking powder, add to the egg mixture, and beat until combined.
   
   Add the almonds and any other optional ingredients and mix, but don't overmix. The dough will be sticky; refrigerate for a few hours or longer if necessary.
2. Dip your hands in flour and divide the dough into 3 pieces. Form each piece into a long log 8 cm wide on a baking sheet. You can leave them straight or shape them into a semicircle. Bake for 30 minutes until pale golden brown.
3. Remove from the oven, use a serrated knife to cut into 1-cm-wide slices, and return the slices to the baking sheet. You can lay the slices on their sides or stand them upright. At this point, you can sprinkle them with cinnamon sugar.
   
   Place the baking sheet back in the oven and turn off the heat. Leave it in the oven until it cools down or overnight. The longer the slices are in the oven, the firmer they will become.