Cakes by Pam Corbin

Author:Pam Corbin
Language: eng
Format: epub
ISBN: 9781408896341
Publisher: Bloomsbury Publishing
Published: 2017-03-18T04:00:00+00:00

Victoria sandwich

Genoese sponge

The texture of a classic Genoese sponge – light yet pleasantly firm – lends itself to many uses. It’s lovely cut into layers and sandwiched together with Buttercream and soft-set jam; or topped with whipped cream and a pile of fresh berries; or lightly drizzled with a fruit or liqueur syrup, dusted with icing sugar and served with a fresh fruit compote. It’s also perfect for a traditional trifle.

Serves 12–14

125g plain flour

Pinch of sea salt

4 eggs

125g caster sugar

75g unsalted butter, melted and cooled

Equipment

23cm round or 20cm square tin, or 2 x 20cm deep sandwich tins, sides lightly greased and lightly dusted with flour, and base-lined with baking parchment

Preheat the oven to 180°C/Gas mark 4. Sift together the flour and salt twice and set aside. Have ready a large saucepan half full of simmering water, over which a heatproof mixing bowl will fit without touching the water.

Put the eggs and sugar in the heatproof bowl and place over the pan of simmering water. Using a hand-held electric whisk, beat at top speed for about 8 minutes until the mixture has at least tripled in size, is very pale and thick – it should hold a ‘ribbon’ on the surface when the whisk is lifted. Remove the bowl from the heat. (Or use a free-standing electric mixer; it will take about 5 minutes at its highest speed.)

Sift half the sifted flour over the mixture and use a large metal spoon to carefully fold it in. Repeat with the remaining flour. Dribble the melted butter over the surface a little at a time and then carefully but quickly fold it into the mixture, to minimise the loss of volume.

Pour the mixture into the prepared tin(s) and bake in the oven for 25–30 minutes, or until the cake is golden brown, firm and springs back into shape when lightly pressed. If you are using sandwich tins, the baking time will be barely 25 minutes. Leave in the tin(s) for 10 minutes before turning out onto a wire rack to cool.

When cold, the cake(s) will keep for a couple of days in an airtight tin, or they can be frozen for up to 6 weeks. Once filled, a Genoese sponge is best eaten on the day.

Variation

Chocolate Genoese Replace 25g of the flour with cocoa powder.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.