Genoese Sponge Cake
Genoese Sponge Cake
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 1 cup (250 ml) sugar
- 6 eggs, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (60 ml) unsalted butter, melted
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 23-cm (9-inch) round or springform pans with parchment paper. Do not butter the sides.
- In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.
- In another bowl, beat the eggs, the remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume and forms a ribbon when falling of the beaters, about 10 minutes. Gently fold in the melted butter.
- Sift the flour mixture over the egg mixture and fold it delicately using a spatula.
- Pour the batter into the pans. Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool for about 10 minutes. Run a thin knife blade around the cake to detach it from the pan. Unmould and cool on wire rack.
Genoese Sponge Cake