Preheat the oven to 160’C
In a large bowl, beat together the sugar and stork until pale and creamy.
Add the eggs, one at a time beating in-between.
Fold in the flour and the amaretto until all the mixture is well combined
Grease and line 2 x 7” cake tins and divide the cake mixture between the two of them.
Place the tins in the middle of the oven and bake for 25-30 minutes, or until they are golden brown and spring back to your touch.
Allow the cakes to cool a little in their tins before tipping out to onto a wire rack to cool completely.
Sieve the icing sugar into a bowl and mix it together with the amaretto until you have the right consistency – you may need to add more liquid or icing sugar to get this right
Place one of the sponges on a plate and spread the jam over the top.
Sandwich with the other sponge and drizzle over the icing until it is ozzing over the edge.
Top with sprinkles to finish and allow the icing to set before serving with a big mug of tea (or an amaretto and coke).