Génoise Sponge

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About


  • 5 large eggs, separated
  • 150 g castor sugar
  • 150 g


  1. Preheat the oven to 160°C and grease and line a 24 cm square cake tin.
  2. Whisk the egg yolks and castor sugar in a bowl until pale and creamy. Add the flour vanilla essence and the cooled melted butter and stir to incorporate.
  3. Whip the egg whit