Classic Genoise (Sponge Cake)
By: Navaneetham Krishnan
Published: Thursday, February 13, 2014 - 6:49am

Ingredients




3 eggs (room temperature)
80g caster sugar
40g melted butter
80g cake flour
20g corn flour

Preparation

1 Create a double boiler and whisk the eggs and sugar till slightly warm and foamy. 2 Remove from heat and whisk to "ribbon stage". 3 (Drop and see a line). 4 Sift flours over the batter and carefully fold in. 5 (No lumps, be gentle and fold from bottom up). 6 Stream warm melted butter and fold in. 7 (Be careful not to over fold) 8 Tip mixture into a buttered baking pan. 9 Bake at 16C for about 20-25 minutess/ till cake is cooked.

About

Super light and super moist with a buttery richness.