Classic Génoise Cake
A classic sponge cake originating from Genoa, Italy. It's known for its light and airy texture.
Servings: 8
Equipment
- 21cm (8in) Spring Form or deep loose bottomed cake tin.
- baking parchment
- heatproof bowl
- saucepan
- Electric hand whisk
Ingredients
- 4 large eggs
- 125 g (4oz) caster sugar
- 125 g (4oz) plain flour + 1 teaspoon for preparing the cake tin
- 40 g (1½oz) melted butter + extra butter (not melted) for preparing the cake tin.
Instructions
- Prepare the cake tin. Thoroughly grease the bottom and sides of the cake tin with a little butter. Line the base with baking parchment. Place a teaspoonful of plain flour into the cake tin. Rotate the tin to encourage the flour to stick to the buttered sides of the cake tin. Ensure all of the sides are floured. Tap out any excess flour.
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
- Place 125g (4oz) caster sugar and 4 eggs in a large heatproof bowl and place over a pan of gently simmering water. Whisk the eggs and sugar together until very thick. The whisk will leave a trail when lifted from the mixture. Remove from the pan and continue whisking for a few more minutes.
- Sift 125g (4oz) plain flour over the mixture and gently fold in with a spatula or large metal spoon along with the grated zest of 1 orange until just combined. Drizzle 40g (1½oz) melted butter over the surface and fold in. Pour into the cake tin and bake in the centre of the oven for 20 -25 minutes until golden and springy to the touch.
- Remove the cake from the oven and set onto a cooling rack. Once the tin is cool enough to handle release the sides of the tin from the cake and transfer the cake to a wire rack to cool completely.
- Use as required
Notes
Cook's Tips
- Line the tin with baking parchment and dust the sides of the tin with flour and or caster sugar.
- Make sure the base of the bowl does not touch the hot water.
- Whisk the egg until very light and the mixture has increased in volume by about 4 times and will leave a trail when the beaters are lifted.
- Whisking again after removing from the bain marine will ensure the egg and sugar mixture cool. If it is too hot it will start to cook the flour as soon as it is added resulting in a heavy cake.
- Sift the flour at least twice before sifting it into the bowl. This helps add additional air.
- When pouring the mixture into the tin, allow it to find its own level. Tilt the tin if necessary, but do not spread it out as this risks knocking the air out of the mixture.
- Place in the oven quickly and do not be tempted to open the oven door for at least 25 minutes. Opening too early will cause the cake to collapse.
- The cake will keep for a few days if stored in an airtight container in a cool place
- Feeze for up to 1 month