Genoese Sponge

    Genoese Sponge

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    6 people made this

    About this recipe: This cake has a nice buttery colour, and a fairly firm texture.

    Serves: 14 

    • 6 egg whites
    • 1/2 teaspoon cream of tartar
    • 3/4 cup (170g) caster sugar
    • 1 cup (230g) butter, softened
    • 1 cup (225g) caster sugar
    • 6 egg yolks
    • 2 cups (250g) sifted cake flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 degrees C (350 degrees F). Grease a 26cm (10 inch) tube tray.
    2. Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
    3. In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared tin.
    4. Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favourite frosting.

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