Basic Genoese Sponge RecipeOrigin: France Period: Traditional |
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This is the classic sponge for all kinds of gâteaux and if you are going to make these kind of cakes then this most basic of recipes really should be in your repertoire. This cake originates in Italy in the 18th century (before the advent of baking powder) where it was discovered that beaten egg whites could be used as a raising agent in cakes instead of yeast. This became the classic method of cake making in all Europan gateaux and has only been partially superceded in modern times due to the advent of baking powders. Ingredients:
45g butter 
Basic Genoese Sponge Preparation:Method:Grease a 22m diameter straight-sided sandwich tin then line with greaseproof paper. Set aside. Gently heat the butter in a pan until melted then take off the heat and set aside to stand for a few minutes until cooled. In the meantime sift together the flour and cornflour and set aside. Place the eggs in a bain-marie (double boiler) set over a pan of hot water. Whisk for a few seconds to combine then add the sugar and continue whisking until the mixture is pale and creamy and a trail forms when the whisk is lifted from the mixture. Take off the heat then whisk for a few seconds more. Re-sift half the four mixture over the egg mix then carefully fold in using a metal spoon. Now pour in the cooled melted butter, pouring around the side of the basin. Fold in the butter, alternating with the remaining flour mix. turn the resultant batter into the prepared tin then transfer to an oven pre-heated to 180°C for about 30 minutes, or until well risen and just firm to the touch. Remove from the oven, carefully turn out onto a wire rack and allow to cool completely before use. |
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