Vanilla Genoise light sponge cake
I made this Genoise on Thursday for my seventh wedding anniversary celebration recently. And I must say it has been ages since I made this cake.
320 grams Eggs (5 large eggs or 6 small eggs)
150 grams or 2/3 cup – white granulated sugar
150 grams or 2/3 cup melted butter
110 grams or 1 cup All Purpose Flour
50 grams or 1/2 cup – Corn flour
2 tsp Vanilla extract
Pinch of salt.
PLAN AND PREPARE
Grease and flour your pans with a parchment paper circle for the bottom as well as the sides of the pan.
Temperature plays a very important role in this cake batter. So, Have all your ingredients at room temperature.
I place the eggs in warm water for 5 minutes so they are warm and whip more fluffy.
Melt the butter and keep it warm.
Sift the flour and cornflour once now (and again when you incorporate into the batter)