Put the sugar and eggs in a large heatproof bowl then set it over a pan of barely simmering water. Step 3 sift the flours together into a bowl. This genoise sponge cake will make a beautiful centre piece for any dinner party and is delightful serve as a celebration cake on a special occasion. You can use a genoise as the base for a champagne mousse for example or simply top with the fruits of the season and a smattering of edible flowers for a picturesque and delicious dessert. The lightness of a good genoise sponge makes it a popular baking choice to indulge in over the british summer either for a sunny afternoon or try for a more refined dinner party dessert.
Measure the eggs and sugar into a large bowl and whisk at full speed until the mixture is pale and mousse like and thick enough so that a trail is left when the whisk is lifted from the mixture. Method heat oven to 190c 170c fan gas 5. This recipe was created by eric lanlard and feature in the first series of baking mad with eric lanlard on channel 4. Brush 2 x 20cm cake tins with melted butter line the bases with baking paper then. Each serving provides 501 kcal 5g protein 50g carbohydrates of which 36g sugars 31g fat of which.
4 free range eggs 225g 8oz caster sugar plus a little extra for dusting the finished cake 225g 8oz self raising flour 2 tsp baking powder 225g 8oz butter at room temperature plus a little extra to grease the tins good quality raspberry or strawberry jan whipped double cream optional. 4 free range eggs 225g 8oz caster sugar plus a little extra for dusting the finished cake 225g 8oz self raising flour 2 tsp baking powder 225g 8oz butter at room temperature plus a little extra to grease the tins good quality raspberry or strawberry jan whipped double cream optional. Measure the eggs and sugar into a large bowl and whisk at full speed until the mixture is pale and mousse like and thick enough so that a trail is left when the whisk is lifted from the mixture. Put the sugar and eggs in a large heatproof bowl then set it over a pan of barely simmering water.
