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September 6, 2007

Genoese Sponge

Filed under: Kitchen — agnes @ 8:18 am

(from EGGS by Michel Roux, page 268)

20g Softened Butter, to grease tin
125g Plain Flour, plus extra to dust
4 Medium Eggs, at room temperature
125g Caster Sugar
30g Butter, melted & cooled to tepid

  1. Preheat the oven to 190degC/Gas 5.
  2. Butter & lightly flour a 20cm cake tin.
  3. Put the eggs & sugar in a bowl, immediately whisk them together for about 12 mins, until the mixture leaves a ribbon trail when you lift the whisk. You can also do this in an electric mixer.
  4. Shower in the flour, delicately fold into the mixture with a rubber spatula.
  5. Add melted butter, fold in carefully without over working the mixture.
  6. Pour the mixture into the cake tin, bake for 30 mins, or till it is cooked.
  7. To test, lightly press the centre of the sponge with your fingertips; there should be a slight resistance, the sponge should “sing”, emitting a a soft “zzz”.
  8. Invert on to a wire rack, giving the sponge a quarter turn after 10 mins to prevent it sticking.
  9. Leave to cool for 3-4 hours.

Note: Before the cake could cool down, while it is still warm, it has found its place in our tummies.

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