Genoese sponge cake
This light but firm sponge is delicious filled with fresh fruit and cream.
- 8 eggs
- 250g (10oz) caster sugar
- 250g (10oz) plain flour
- 2 tsp. baking powder
- 60g (2.5oz) butter, melted
- 200g (7oz) jam
- 300ml (10fl oz) double cream, whipped
- 15g (1/2 oz) icing sugar
- You will need an electric mixer or stand mixer
- Preheat oven to 180°C (160°C fan)/gas mark 5. Line a 23cm (9”) springform cake tin with greaseproof paper.
- Make sure your mixing bowl is completely free from grease by wiping with a paper towel and a little vinegar.
- Place the eggs and caster sugar into your bowl and using a whisk, whip until the eggs have tripled in volume and leave a ribbon shape when the whisk is lifted from them. This can take up to 10 minutes.
- Mix the plain flour and baking powder together and then shower half of the flour over the egg mix. Very gently fold the flour through the egg until evenly mixed, then sprinkle in the remaining flour.
- Continue to gently fold in a figure of eight pattern, until the flour is evenly combined and there are no visible lumps.
- Pour the melted butter down the side of the bowl and fold through the mixture very gently until combined.
- Pour the mix into your lined tin and place in the preheated oven for 30 minutes.
- Insert a skewer into the centre of the cake and if it comes out clean the cake is cooked. Remove from the oven and leave to cool.
- Cut the cake in half across the centre, spread on the jam and cream and sprinkle the top with a little icing sugar.