THE GENOISE SPONGE

I would like to share my basic genoise sponge recipe which can be used for basic cakes.It is an Italian sponge cake named after the city of Genoa.Air is incorporated without using any leavening agents. 

1]  Mise -en-place -:

 

      For vanilla sponge:

• EGGS    : 3 nos
• SUGAR   : 90 grams
• REFINED FLOUR: 90 grams
• OIL\ BUTTER : 10 ml
• VANILLA ESSENCE : 10 ml 

     For chocolate sponge :

       Replace refined flour by 75 grams and add 15 grams of cocoa powder.

2] Procedure:

• Sieve the flour and keep aside. 
• Beat the eggs for a couple of minutes and add sugar and keep beating it until it is thickened and sugar gets dissolved. 
• Add vanilla essence . 
• Fold in the sieved flour very lightly along with oil or butter with the help of cut and fold method . 
• Pour the batter into the prepared tin and bake in a pre- heated oven at 180 degree celsius  .