Genoise Sponge
 Serves |  Total Time |
|---|---|
| 1 9-inch cake | 38 minutes |
Ingredients
4 eggs
132 g granulated sugar
0.33 tsp vanilla- 0.25 tsp salt
120 g cake flour
25 g butter
Cookware
- 1 cake pan
- 1 parchment paper
- 1 large heat-proof bowl
- 1 hand mixer
Instructions
Step 1
Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.
Step 2
In a large heat-proof bowl, add the eggs, granulated sugar, vanilla, and salt. Place the bowl inside a larger bowl filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down.
Step 3
Reduce to the lowest speed and mix for 3 minutes to pop large air bubbles.
Step 4
Sift in the cake flour in three parts, gently folding after each time.
Step 5
To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter.
Step 6
Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.
Step 7
Remove all parchment paper and allow it to cool completely on a cooling rack. Slice into even layers using a leveler and top with fresh fruit and fill with cream. Enjoy! See Note 3 for the sugar syrup option.
Source