Gary Rhodes

Vanilla Sponge

Genoise

Preparation info
  • Makes

    1× 20 cm

    • Difficulty

      Easy

Appears in
Open Rhodes Around Britain
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

This sponge can be used for many things: cakes, gâteaux, trifles or puddings. If you keep a couple of vanilla pods in an airtight jar with your caster sugar, you will have vanilla sugar ready whenever you need it.

Ingredients

  • 6 eggs
  • 175 g (6 oz) caster sugar flavoured with a vanilla pod

Method

Pre-heat the oven to 200°C/400°F/gas 6. Grease a 20 cm (8 in) round cake tin and dust with flour.

Whisk the eggs and sugar together in a bowl over a pan of hot water. Continue to whisk until the mixture has doubled in volume and is light and creamy. Remove from the heat and con