Genoise Sponge

Serves: Makes 1 cake

INGREDIENTS

5 eggs, at room temperature
½ cup plus 2 tblsp caster sugar
¾ cup plus 2 tblsp flour, sifted
50 grams butter, melted and cooled

This is a classic recipe that makes a close textured, delicious sponge cake. Perfect to use when cutting and slicing up to line terrines or to layer with cream and fruits.

METHOD

1. Beat the eggs and sugar together for 8-10 minutes or until the mixture becomes thick, light and fluffy in texture.

2. Fold the sifted flour into the whisked eggs. Lastly fold in the butter.

3. Transfer the mixture to a well-greased and floured 23 cm square cake tin and level off the surface of the cake.

4. Bake at 190ºC for 25-30 minutes until the sponge begins to shrink from the side of the tin and is firm to the touch in the centre. Turn out onto a wire cake rack to cool.