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Week 48: Genoese Sponge

Story location: Home / food_and_drink / recipe_a_week /
27/Nov/2013

I've made ordinary sponge cakes before but this is the first time I've tried making a Genoese Sponge, where beaten eggs are used instead of baking powder to rise the sponge. I've felt that I should try making one since it's probably another cake method I should add to my repertoire.

Genoese Sponge

The recipe I used came from the River Cottage Cakes Handbook. It started with 125g of caster sugar and 4 eggs and these were beaten with an electric whisk in a bain marie until they had trebled in size. 125g of sifted flour was then folded in, followed by 75g of cooled melted butter.

The cake was baked for 25-35 minutes at gas mark 4 (the top layer was thinner and cooked faster). I think I should have reduced the cooking time because the cake had a slightly crunchy edge to it but, when eaten with the buttercream, it all went together well.