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8 inch 20 cm ) cakeEasy
By Karen Morgan
Published 2014
This “pie,” which is really a cake, is founded on a classic of French baking, the génoise, an egg-leavened sponge cake. My three tricks for making a perfect sponge cake: Use room-temperature eggs; beat the melted butter first into just a bit of the egg mixture, so they combine smoothly; and fold in the dry ingredients slowly and gently, never fast.