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French · Dessert
Génoise Sponge Cake
A fatless-style whisked sponge where warm eggs and sugar are beaten to six times their volume, then enriched with a little melted butter, giving a fine, light crumb with no raising agent at all.
- YieldOne 20 cm cake, serves 8
- Hands-on25 min
- Total1 h 21 min
- Difficulty
Ingredients
- 4large eggs, at room temperature
- 100 gcaster sugar
- 100 gplain flour, sifted
- 50 gunsalted butter
- 1 tspsoft butter and a disc of baking parchment, for the tin
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