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Sponge: Vanilla Sponge (Genoise)

Source of Recipe

Chef Terry Mitchell


Recipe Introduction

"This sponge can be used for many things: cakes, gateaux, trifles or puddings. If you keep a couple of vanilla pods in an airtight jar with your caster sugar, you will have vanilla sugar ready whenever you need it."

List of Ingredients

6 eggs
175 gm (6 oz) caster sugar flavoured with a vanilla pod
175 gm (6 oz) plain flour
50 gm (2 oz) unsalted butter, melted




Recipe

Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit or Gas-6.

Grease a 20 cm (8 in) round cake tin and dust with flour.

Whisk the eggs and sugar together in a bowl over a pan of hot water. Continue to whisk until the mixture has doubled in volume and is light and creamy.

Remove from the heat and continue to whisk until cold and thick. This is called the ribbon stage as the mixture will trail off the whisk in ribbons when you lift it out of the mixture. Lightly fold in the flour and melted butter.

Gently pour the mix into the prepared tin and bake in the pre-heated oven for about 30 minutes.

The easiest way to test is with a skewer, which will come out clean when the sponge is ready. Allow to cool for 10 minutes in the tin, then turn out on to a wire rack.

Happy Cooking!

SErves 6