Friday, 24 October 2014

Genoise sponge recipe

Genoise sponge

This is one of my favourite sponge I use for most of my cakes.
 It uses the whole egg method and does not need baking powder as the eggs are beaten to ribbon stage, the air helps hold the sponge during baking.
Here's a video clip to show you what the egg and sugar mix to ribbon stage looks like here

The recipe below can be used in an 8 inch cake tin, bake at 25 minutes.

This is for a 7 inch cake tin.