Genoese Sponge Cake

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]

Ingredients:

 

4 large eggs

4 oz (100 g) caster sugar

4 oz (100 g) flour

2 oz (50g) butter

 

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

 

Method:

1.    Whisk the eggs and sugar with a balloon whisk in a bowl over a pan of hot water.

2.    Continue until the mixture is light, creamy, double in bulk.

3.    Remove from heat and whisk until cold and thick (ribbon stage).

4.    Fold in the flour very gently.

5.    Fold in the melted butter very gently.

6.    Place in a greased, floured Genoese mold.

7.    Bake in a moderately hot oven (200 C degrees/ 400 F degrees) for approximately 30 minutes.

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]



Leave a Reply

Your email address will not be published. Required fields are marked *