Sunday, 14 June 2015

Genoise Sponge

Yesterday I demonstrated how to use a thin sheet of genoise sponge to my wonderful WI. I had already made the sponge. To cook it I used the sheet that you can see in the image. I bought it last year or even the year before from Lakeland and luckily they still have them. So click the image to go to the Lakeland site.

To make a thin sponge to just fill the sheet:

1 egg yolk
2 whole eggs
75g plain flour
75g caster sugar
25 butter melted and allowed to cool. It should still be liquid

  1. Grease and flour the silicone tray. If you don't do this, it will stick, I don't care what claims the manufacturers make.Put the sugar onto a sheet of ovenproof paper and warm gently. 
  2. Whisk the eggs until they are starting to lighten in colour. 
  3. Add the warm sugar and continue to whisk to the ribbon stage by which time the mixture shold be cool.
  4. Now remove about a quarter of the mixture and fold in the melted butter. Add this back into rest of the egg mixture and fold it gently into the mix.
  5. Pour into the tray and level off with a spatula.
  6. Bake at 220 C for about 7 minutes. It will not take long as it is thin and the oven is hot.

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