A little lighter than a classic Victoria sponge, Genoise has so many uses. Serve as an afternoon tea cake, use as a base for mousses or to make a gateaux. It is also easily flavoured, perhaps with vanilla, lemon zest or coffee.
What you’ll need
4 whole free range eggs
80g melted cool unsalted butter
125g soft cake flour
Let’s get cooking
In the bowl of an electric mixer beat the eggs with the sugar for approximately 12 minutes until pale and thick. Remove the bowl and sift in the flour. Fold in gently using a balloon whisk. Before the flour is fully incorporated pour in the melted butter. Continue to fold gently until the mix is homogenous. Pour into greased and lined tins or moulds.
For a loaf tin or terrine mould bake at 160ºC for approximately 20 minutes until the cake is risen, golden and a skewer comes out cleanly.
To flavour the cake I find it best to add powders such as vanilla at the beginning into the eggs and things like citrus zest mixed into the melted butter.
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