Genoese Sponge Recipe

Round tin Square tin	2 X 18cm (7 in)	2 X 20cm (8 in)   1 X 18cm (7 in)	2 X 22cm (9 in) 1 X 20cm (8 in)
Eggs	3	4	6
Caster sugar (superfine sugar)	90g (3 oz)	125g (4 oz)	185g (6 oz)
Plain flour (all purpose)	90g (3o z)	125g (4 oz)	185g (6 oz)
Melted butter	45g ( 1 ½ oz)	60g (2 oz)	90g (3 oz)
Flavorings see below
Baking Time 180C  (350F, Gas 4)	15 - 20 minutes	15 - 20 minutes	20 - 25 minutes

Flavorings

Chocolate substitute 15g (1/2 oz) flour with cocoa powder

Coffee add 1 tablespoons instant coffee and 2 teaspoons boiling water with the melted butter.

How to make the sponge

1.  Preheat the oven to 180C (350F, Gas 4).

2.  Grease the cake tins with butter and coat this inside with flour.

3.  Combine the sugar and eggs in a heatproof bowl.

4.  Place the bowl over a pan of simmering water and beat with an electric beater for about 8 minutes or until the mixture is thick and fluffy and the beaters leave a ribbon that doesn’t sink immediately.   Remove the bowl from the heat and continue to beat for about 3 minutes or until slightly cooled.

5.  Sift the flour and dry flavorings onto a sheet of greaseproof paper.  Then sift again over the surface of the egg mixture.   Drizzle the warm butter into the bowl. 

6.  Gently fold in quickly and lightly until just combined.

7.  Divide the mixture between the two tins, gently tapping the sides to level the mixture into the corners. 

8.  Bake for the required time ( see chart above) or until the sponge is lightly golden and shrinks slightly from the side of the tin.

9.  Leave the cakes in the tin for 5 minutes, and then turn out onto a wire rack to cool.

Store in an airtight container in the fridge for one day.

Download PDF Sponge Recipe

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