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Genoa Cake Recipe
A light sponge cake, enriched with butter.
Cakes made by this method need slightly longer baking than simple sponges, but have better keeping properties.
For 2 * 23cm/9ins sandwich tins
3oz (75g) unsalted butter
5oz (159g) plain flour
2 level tablespoons (30ml) cornflour
6 large eggs
6oz (175g) caster sugar
Grease 2 * 9in (23cm) straight-sided sandwich tins, and line them with greaseproof or silicon paper.
- Heat the butter in a pan over a low heat until melted, but not hot; remove from the heat and leave to stand for a few minutes.
- Sift together the flour and cornflour twice, to thoroughly aerate it.
- Put the eggs in a large deep bowl over a pan of hot water, whisk for a few seconds, then add the sugar and continue whisking until the mixture is pale in colour and leaves a thick trail when the whisk is lifted out.
- Remove the bowl from the heat, and whisk for a little longer, until the mixture is cool.
- Using a metal spoon, carefully fold in the sifted flour, then pour in the melted butter in a thin steam down the side of the bowl.
- Fold in the remaining sifted flour.
- Turn this mixture into the pre-prepared tins and bake near the top of the oven at 375°F/190°C/Gas mark 5; for about 30 minutes, or until well-risen and spongy to the touch.
- Invert on to a wire rack and leave to cool, before removing the lining paper.
When completely cold, the two cakes can be sandwiched together around a whipped cream or butter cream filling or cut into individual shapes and icing with coloured glacé or fondant icing. See'Glacé icing"; 'Fondant icing '