Genoise

Preparation

Preheat the oven to: 180°c / 350°f / 160°fan / Gas 4
Grease and line a 9″ cake tin

Ingredients

4 Large Eggs
120 g/4 oz/caster sugar
120 g/4 oz/flour

Method

Combine together the eggs and sugar
Over a Bain-Marie use a hand whisk to beat the batter
When the temperature is roughly at 40°C remove from the heat
Continue to beat with an electric whisk until the batter has completely cooled
Add the sifted flour and gently fold in
Pour the mixture into your tin and bake just below centre of the oven

Tips

  • For each extra egg, add 30g each of sugar, flour and increase the tin size by 1″