Genoese Sponge Cake

Category: Cakes and Bakes

Ingredients

3 eggs 75g caster sugar 65g plain flour 15g cornflour 40g butter - melted and cooled.

Method

Fully line and grease a 23cm square cake tin. Place eggs and caster sugar in a large bowl over a pan of simmering water. Whisk until thick with the consistency of whipped cream and pale yellow in colour Sift the flour together and gently fold in a little at a time with a metal spoon. Prepare as for whisked sponge, folding in fat before flour. Pour into prepared tin and bake in a fairly hot oven 190°C/ Gas Mark 5 for about 25 minutes. Variation Sponge Fancies - cut sponge into small shapes either with cutters or a knife, brush with warmed jam and toss in toasted coconut. Alternatively, cover with butter cream or glace icing (see Butter Cream or Glace Icing recipes) and decorate with cherries or nuts PER 100g 317 Kcal, fat 14.6g, saturated fat 7.5g, salt 0.3g, carbohydrate 41.5g, sugar 23.2g, fibre 0.6g