Classic Genoise (Sponge Cake)

Ingredients

3 eggs (room temperature)

80g caster sugar

40g melted butter

80g cake flour

20g corn flour

Create a double boiler and whisk the eggs and sugar till slightly warm and foamy.

Remove from heat and whisk to "ribbon stage".

(Drop and see a line).

Sift flours over the batter and carefully fold in.

(No lumps, be gentle and fold from bottom up).

Stream warm melted butter and fold in.

(Be careful not to over fold)

Tip mixture into a buttered baking pan.

Bake at 16C for about 20-25 minutess/ till cake is cooked.

Super light and super moist with a buttery richness.

For 8-10 people

Thursday, February 13, 2014 - 6:49am