Basic Genoese Sponge Cake
Ingredients
- 3 eggs, beaten
- 75 gr. (3 oz.) caster sugar
- 75 gr. (3 oz.) plain flour
- 50 gr. (2 oz.) unsalted butter, melted and cooled
- Preheat the oven to 180°C.
- Grease and line the base of an18 cm. (7") deep, round cake tin with parchment paper.
Method
In a large mixing bowl, whisk the eggs and sugar together until they have almost doubled in volume and are very thick. A trail left across the surface with the whisk should not sink immediately. This will take about 10 minutes with an electric hand whisk on high speed.
Sift one-third of the flour over the whisked mixture and using a spatula, fold in very lightly. Repeat this twice more until all the flour has been incorporated then quickly pour the melted butter down the side of the bowl and fold in.
Spoon the mixture in the tin and bake for 35-45 minutes, until the sponge is firm to touch and shrinking from the sides of the tin.
Leave to firm up in the tin for five minutes, then slide a knife round the outer edge of the sponge and turn onto a wire rack to cool. Peel off the lining paper.