Genoise sponge - Standard Recipe

Genoise sponge – Standard Recipe

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Ingredients for _Three 10 Inch Cakes

QtyUnitDescription
0.750KGEggs
0.250KGEgg Yolks
0.750KGSugar
0.750KGFlour
0.260KGMelted Butter
0.001KGVanilla Scrapings

Method

  • Whip the eggs and the yolks with sugar on a double boiler
  • Transfer to the mixer and whip until ribbon stage
  • Sift flour and mix with vanilla scrapings
  • Fold carefully into the egg mixture and lastly fold in melted butter
  • Empty the contents into a greased cake tin and bake at 180 Deg C for 30 minutes