Genoise Sponge Recipe
Ingredients
| Butter | 3/4 Cup (16 tbs) | |
| Eggs | 6 Small | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| Cake flour | 1 1/2 Cup (16 tbs) |
Directions
Preheat the oven to 375°F (100°C).
Lightly grease and dust with flour two 8-inch (20-cm) layer cake pans.
Gently melt the butter over a pan of hot water.
Let cool.
Put the eggs, sugar and vanilla extract in a bowl.
Place the bowl over a pan of hot water over low heat.
Using a wire whisk or beater, beat the mixture for about 20 minutes or until it is pale and thick and will leave a ribbon trail when the beater is lifted.
Remove from the heat.
Sift the flour into the egg mixture and fold it in carefully with a large metal spoon.
Pour in the butter and quickly and lightly mix it in.
Pour the batter into the cake pans and bake for 20 to 30 minutes or until the sponge has shrunk slightly and a knife inserted into the center comes out clean.
Leave the cakes in the pans for 5 minutes before turning them out onto wire racks to cool.
Lightly grease and dust with flour two 8-inch (20-cm) layer cake pans.
Gently melt the butter over a pan of hot water.
Let cool.
Put the eggs, sugar and vanilla extract in a bowl.
Place the bowl over a pan of hot water over low heat.
Using a wire whisk or beater, beat the mixture for about 20 minutes or until it is pale and thick and will leave a ribbon trail when the beater is lifted.
Remove from the heat.
Sift the flour into the egg mixture and fold it in carefully with a large metal spoon.
Pour in the butter and quickly and lightly mix it in.
Pour the batter into the cake pans and bake for 20 to 30 minutes or until the sponge has shrunk slightly and a knife inserted into the center comes out clean.
Leave the cakes in the pans for 5 minutes before turning them out onto wire racks to cool.
Chef
