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Genoise Sponge
Preparation info
- Makes
one
18 cm round cake - Difficulty
Easy
Appears in
By Keiko Ishida
Published 2010
Ingredients
- Pastry flour or top flour
115 g - Eggs
170 g
Method
Preheat oven to . Line a 18-cm round cake pan with a removable base with parchment paper. Sift flour twice.170°C - Using a clean bowl, beat eggs with a whisk. Add sugar and glucose, then place bowl over a pot of simmering water and mix well.
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