Thursday, 19 April 2012

Genoese Sponge

This is a great recipe for birthday cakes, different than the traditional sponge cake recipe. This makes 1 large cake.

Genoese Sponge

8 Eggs
226g Caster Sugar
255g Plain Flour
113g Melted Butter
Vanilla Flavoring If Required


  1. Weigh all ingredients carefully; prepare tins or sponge rings, by brushing bases and sides with melted butter and dusting lightly with flour.
  2. Sieve the flour into a dry clean bowl or sheet of grease-proof paper.
  3. Melt the butter and allow to cool.
  4. Place the eggs and sugar in a bowl, sit in a warm ban marie, beat the eggs and sugar until warm, whisk thoroughly until the mixture has increased in volume by at least three times carefully fold in the flour using a metal spoon, quickly follow this with the melted butter, make sure that all the flour has been incorporated and that no lumps have caught in the bottom of the bowl.
  5. Transfer the sponge mixture to the prepared moulds, filling to three quarters from the top.
  6. Bake in a preheated oven at 177 for 30 – 35 minutes, when cooked remove from oven, allow to cool, store and use as required NB Chocolate sponge : proceed as for recipe above except replacing 113g of flour with 113g cocoa powder or drinking chocolate
You can then make it look well fancy by piping on a design onto the top of the cake but practice first on a plate because if you make a mistake you can't take it back, its just about confidence I kind of messed up on my design some of the lines are thick and others are thin, but it doesn't matter it adds character :)

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