Basic Recipe

Genoese Pastry (Base for Small Cakes)

Preparation info
    • Difficulty


    • Ready in

      30 min

Appears in

By Isabella Beeton

Published 1861

  • About


  • 4 oz. flour
  • pinch of salt
  • 4 eggs


Sift our and salt. Beat eggs and sugar in a basin over a pan of hot water till thick. Clarify the fat and fold lightly into egg mixture, then fold in salted flour. Pour into lined Swiss roll tin and bake in a moderate oven (350° F., Gas 4). When cold (after 24 hr.) cut and use as desired for small iced cakes, etc.