Genoise Sponge

🥘 Ingredients

• eggs 4
• granulated sugar 132 g
• vanilla 0.33 tsp
• salt ¼ tsp
• cake flour 120 g
• butter 25 g

1. 1

   Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper .
2. 2

   In a large heat-proof bowl , add the eggs , granulated sugar , vanilla , and salt . Place the bowl inside a larger bowl filled with hot water (bain-marie). Using a hand mixer , beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes . Replace the hot water halfway through as it cools down.
3. 3

   Reduce to the lowest speed and mix for 3 minutes to pop large air bubbles.
4. 4

   Sift in the cake flour in three parts, gently folding after each time.
5. 5

   To help incorporate the butter , mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter.
6. 6

   Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes . For two 6-inch round pans, about 18 minutes.
7. 7

   Cool and slice: Remove all parchment paper and allow it to cool completely on a cooling rack. Slice into even layers using a leveler and top with fresh fruit and fill with cream. Enjoy! See Note 3 for the sugar syrup option.