Mummy’s Genoise sponge cake with fresh cream

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Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

This cake is one my mother makes to this day. Based on a traditional Genoise cake, it is light and fluffy, and all it takes is a little patience and time.

Ingredients

  • 125 g ( oz) plain (all-purpose) flour
  • 1 tablespoon cornflour (

Method

  • Preheat the oven to 180°C (350°F). Butter two 20 cm (8 inch) round cake tins and line them with baking paper.
  • Sift the flour, cornflour and salt together. Set aside.
  • Heat the butter until it has just melted, then leave to cool slightly.
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