Basic Genoise (a light no butter sponge)
Flavour your genoise sponge with anything you fancy, as long as its light. For example to make chocolate genoise replace 20-30% flour with cocoa powder (30g), or use 1/2 flour and 1/2 ground almonds for almond sponge or flavour with coffee.
Genoise is best filled with jam and whipped cream.
Preparation time: 15-20 minutes Quantity: Serves 8 Cooking time: 30-40 minutes
Ingredients
3 large whole eggs
90g/ 3 oz caster sugar
90g/ 3 oz plain sieved flour
10g/1/3 oz melted butter
Method
- Whisk the eggs and sugar, really, really well, till frothy, lighter and pale
- Sift the flour in, to give it a double sift
- Gently stir in a figure of eight, trying not to loose the air from the egg mix
- Stir in the melted butter
- Spoon in to a greased tin
- Bake in a preheated oven, middle shelf gas 6/200*c/400*f for 30-40 minutes or until, firm and cooked
- Beware not too keep opening the oven as this looses heat, or slam the oven shut as this causes an air rush in the oven - gently with a Genoise
Recommended cake tin- approx. size 6 inch