A light and airy sponge cake perfect for layering or serving with fresh fruit and cream. This classic Genoise sponge is a staple in any baker's repertoire.
Preparation time
20min
Cooking time
30min
Ingredients
8 Servings
- 60 g butter
- 4 eggs
- 120 g flour
- 1 pinch salt
- 120 g sugar
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line a 20cm (8-inch) round cake pan.
Step 2
In a mixing bowl, beat the eggs and sugar together until thick, pale, and tripled in volume.
Step 3
Sift the flour and salt together, then gently fold into the egg mixture in batches, being careful not to deflate the batter.
Step 4
Take a small portion of the batter and mix it with the melted butter to lighten it, then fold it back into the remaining batter.
Step 5
Pour the batter into the prepared cake pan and smooth the top.
Step 6
Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 7
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.