Fluffy Genoese sponge cake
The genoise, or Genoese sponge cake, is an almost indispensable classic in many pastry preparations. It is ideal for filling, for example, if you want to make a tiered cake, or the famous San Marcos. The main characteristic of the Genovés Cake is that it does not contain yeast or chemical leavening. It rises very well by vigorously beating the eggs with the sugar, which allows the mixture to trap the air inside.
Ingredients:
• 5 eggs
• 160 grams of flour
• 165 grams of sugar
• 40 grams of butter
This cake recipe is the one I use as a base for my cakes. It’s simple and always looks perfect. In addition, it can be filled and decorated, since the cake is flat.
Preparation:
1. Sift the flour and set aside. Heat the butter without melting it, until you obtain a creamy texture.
2. Pour the eggs into a large bowl and place it in a larger container with water to make a double boiler. While it heats up, add the sugar and beat with the whisk, you can use the electric ones. When the eggs have been beaten, make sure they are well beaten and that there is no liquid left at the base of the bowl, remove them from the water bath and continue beating until they cool.
3. Transfer a small amount of the eggs to another bowl and mix with the butter, pour the flour little by little into the bowl of the eggs, mixing with circular movements so that they do not fall and finally add the part removed previously and mixed with the butter.
4. Pour the Genoese sponge cake dough into a mold previously greased with butter and sprinkled with flour and bake at 160º C until golden. The time will depend on the thickness you have given it, we have had ours for 20 minutes. Check its cooking by poking it with a toothpick.
5. Once the Genoese sponge cake is ready, let it cool before filling it with the desired ingredients.
