Classic Genoise Sponge Cake

What you need

• 165 g (1 1/4 cups) plain flour, also called all-purpose flour, plus extra for the tin
• 6 eggs, at room temperature
• 165 g (3/4 cup) caster sugar, also called superfine sugar
• 1 tsp vanilla extract
• 30 g (2 tbsp) unsalted butter, melted and cooled, plus extra for the tin

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Grease a 20 cm (8 in) round cake tin with butter, dust it with flour and tap out the excess.

2. 2

   Sift the flour twice into a bowl and set it aside.

3. 3

   Put the eggs, sugar and vanilla in a large heatproof bowl and whisk briefly with an electric mixer to combine.

4. 4

   Set the bowl over a pan of barely simmering water, without the bowl touching the water.

5. 5

   Beat on high speed until the mixture is pale, thick and nearly doubled in volume, about 10 min. Lifted beaters should leave a ribbon that holds its shape for a few seconds.

6. 6

   Take the bowl off the heat.

7. 7

   Drizzle the melted butter over the foam, sift in half the flour and fold gently with a large spatula.

8. 8

   Sift in the remaining flour and fold until no dry streaks remain, keeping as much air as possible.

9. 9

   Pour the batter into the tin and smooth the top lightly.

10. 10

    Bake until the top is light golden and a skewer pushed into the centre comes out clean, about 35 min. Keep the oven door shut for the first 25 min.

11. 11

    Let the cake sit in its tin for 5 min. Invert it onto a rack and cool fully before slicing or filling.

Imported from tastylicious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.