Genoese Sponge
Each sponge has its own unique qualities and this one will stand up to being filled and topped with ease.
Makes enough for: 1 sponge
Ingredients
- 138 g fructose
- 12.5 mls vanilla fructose
- 4 eggs, lightly beaten
- 1 pinch fine salt
- 115 g flour, sifted
- 10 g cocoa powder, sifted
- 63 g butter, melted
Method
- Preheat the oven to 200° Celsius
- Place the fructose, eggs and salt into a stand mixer bowl
- Over a bain-marie, whisk until thick and pale
- Do not short cut this stage as you want a light and airy sponge
- Try and get the volume to double at least
- Remove from the heat and using a balloon whisk, whisk until completely cooled down
- Place the flour and cocoa into a jug and mix
- Pour a third down the side of the bowl and gently fold in until all the flour is incorporated
- Repeat until you have folded in all of the flour
- Place the butter into a jug and slowly pour down the side of the bowl
- Mix gently until completely incorporated
- Pour the batter into a lined square baking tin
- Bake for 10 minutes
- Turn out immediately and leave to cool