Genoese Sponge

This is quite an advanced sponge recipe due to the fat being melted and added at the end which can knock all the air out of the mix, The cakes finish will be vey fine with a rich buttery taste and is well worth the effort, used for celebration cakes

Genoese Sponge

Ingredients

4 Eggs

4oz Castor Sugar

4oz Flour

2oz Melted Butter

Method

Whisk the eggs and sugar in a bowl over a pan of hot water, continue until the mix is light creamy and double in bulk.

Remove from the heat of the water and continue to whisk until cold and thick (ribbon stage)

Sieve the flour and fold in very gently

Pour and fold in the melted butter very gently

Place in a greased and floured Genoese mould

Bake in a moderately hot oven 200-230 ̊C for approximately 30 minutes