Classic Genoise

Another basic recipe that I learned from the chef is Classic Genoise. A genoise is an Italian sponge cake which is using whole eggs, unlike American sponge cake where yolks and egg whites are beaten separately. What we did in the class was preparing a genoise for the Strawberry Shortcake layers. As it is very hard to get a nice and sweet strawberry in the supermarket now, I thought I could use these recipe for my Lemon Mascarpone Layer Cake. I guessed the Strawberry Shortcake needs to wait until end of the year or early next year when it is easier to get good strawberries...wow! that's a long wait...errr...let's see. At the meantime, here is the recipe for a Classic Genoise.

Ingredients:

3 eggs
80g caster sugar
80g cake flour
20g cornflour
20g melted butter

Instructions:

1. Preheat the oven to 180C. Grease two 6-inch round baking pan and line their bases with a parchment paper.
2. Prepare a double boiler. In a bowl of a stand mixer, combine and whisk the eggs and the sugar. Put the bowl on the double boiler, continue whisking until the mixture is slightly warm and foamy. Remove from the heat. Put the bowl in the stand mixer fitted with a whisk attachment. Whisk the eggs mixture to a ribbon stage.
3. Sift the flour onto the eggs, add in the melted butter and fold carefully until just incorporated. It might be a little bit lumpy bit it is okay. You do not want to over-mix the batter or it might deflate.
4. Spoon the mixture evenly into the pans. 
5. Bake for 10-12 minutes until golden brown.

Note: 

A genoise can substitute lady fingers in making a tiramisu. It also can be used to make a roulade or swiss roll.