Génoise Sponge
Ingredients
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- 1
Heat eggs + sugar over a bain-marie to 45°C while whisking.
- 2
Remove from the bain-marie, whip on the mixer at full speed 8-10 min.
- 3
The mass should triple in volume and form a thick ribbon.
- 4
Sift the flour, fold in 3 additions with a spatula (from the bottom up).
- 5
Take 1/5 of the batter, mix it into the warm melted butter.
- 6
Gently fold it back into the main mixture.
- 7
Pour into a buttered/floured ring or onto a sheet pan.
- 8
Bake 25-30 min at 170°C. Do not open the oven before 20 min.
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Per 100g
Allergens
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