Name: Genoise Sponge Cake
Yield: Makes one 23 cm layer about 6cm high
Cuisine: French
Ingredients: 2 medium egg yolks (save the whites for buttercream or meringue); 40 g cornflour; 4 medium eggs; Pinch of salt; 100 g plain flour; 2 teaspoons vanilla extract; 140 g sugar

Set a rack in the centre of the oven and preheat to 180°C/gas mark 4.

Whisk the eggs, yolks, sugar, salt and vanilla together by hand in the bowl of an electric mixer.

Set the bowl over a saucepan of gently boiling water and slowly whisk unti

Genoise Sponge Cake

Essential Technique

Ingredients

Method

Become a Premium Member to access this recipe

Part of