Classic Genoise (Sponge Cake)
3 eggs (room temperature)
80g caster sugar
40g melted butter
80g cake flour
20g corn flour
Create a double boiler and whisk the eggs and sugar till slightly warm and foamy.
Remove from heat and whisk to "ribbon stage".
(Drop and see a line).
Sift flours over the batter and carefully fold in.
(No lumps, be gentle and fold from bottom up).
Stream warm melted butter and fold in.
(Be careful not to over fold)
Tip mixture into a buttered baking pan.
Bake at 16C for about 20-25 minutess/ till cake is cooked.