Classic Genoise (Sponge Cake) Recipe
Super light and super moist with a buttery richness.
Ingredients
- 3 eggs (room temperature)
- 80g caster sugar
- 40g melted butter
- 80g cake flour
- 20g corn flour
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 8 servings | |
| Calories 105 | |
| Calories from Fat 52 | 50% |
| Total Fat 5.88g | 7% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 52mg | 2% |
| Potassium 41mg | 1% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.16g | 0% |
| Protein 3.17g | 5% |
