Genoise SpongeCourse: Cakes, Bakes and PastriesCuisine: ItalianDifficulty: Medium
A light basic sponge with a fine grain texture, that can be used for the base of any fruit and cream cake
What You Will Need
1 deep 9″ cake tin or 2 regular 9″ cake tins
Bain Maire (Hot water bath)
Stand Mixer or handheld electric mixer
8 Medium eggs
240 gr Castor sugar golden castor sugar is good
240 gr All-purpose flour
10 ml Vanilla extract/essence
40 gr Butter melted
- Heat the oven to 180°C/350°F/Gas Mark 4
- Prepare the cake tin/s by lightly greasing with butter and masking with a little flour( place some flour into the tin and rotate the tin until the bottom and sides are floured, tap out any excess flour) See Video
- Prepare all ingredients in advance, sieve the flour at least twice, have the butter melted
- Place the eggs and sugar into the stand mixer bowl and place over a pan of simmer water(Bain Marie), make sure the bottom of the bowl does NOT touch the water, you are looking for just the steam to heat the eggs and sugar.
- using a hand whisk, beat the eggs and sugar until light and fluffy and the mixture is warm to the touch, between 110°-120°F/43°-49°C.
- Place the bowl onto the stand mixer and whisk on high speed until the mixture has at least doubled in volume
- good testing point here is, if when the whisk is lifted out it leaves ribbon trails that hold their shape for 8/10 seconds the mixture has reached its velocity, if not keep whisking. This is important to get air into the mixture as you are not using any other raising agent.
- The next part of the procedure is ultra important, you need to FOLD the butter into the batter gently but thoroughly, using a plastic spatula or wooden spoon, once all the butter has been incorporated, use the same action to fold in the sieved flour making sure you reach down to the bottom of the bowl but gently.
- You are looking to get all the flour and butter into the mix without knocking out too much of the velocity.
- Place the batter into the prepared tin/s and place on the middle shelf of the oven.
- Bake for 25/30 minutes until risen and golden brown. Test with a cake tester or wooden skewer, They should come out fairly clean.
- Remove from the oven and place on a wire rack to cool for 10 minutes before removing from the tin/s and leaving to cool naturally.