Genoese Sponge
Genoese Sponge
Metric/Imperial
4 eggs
100g/4oz caster sugar 100g/4oz plain flour
pinch of salt
50g/2oz butter
5 tablespoons jam
150ml/Vi pint whipped cream
icing sugar for dusting
Line a 20 cm/8 inch cake or souffle dish with greaseproof paper.
Whisk the eggs and sugar together until they are very thick and pale and have trebled in volume. Sift the flour and salt together and using a metal spoon, carefully fold into the whisked mixture.
Place the butter in a bowl and heat on FULL (100%) for 1 to V/2 minutes or until melted Using a metal spoon, gently fold into the whisked mixture.
Pour into the prepared dish and cook on FULL (100%) for 4V2 to 5 minutes, giving the dish a quarter-turn every V/z to 2 minutes. Leave to STAND for 5 to 10 minutes before turning out on to a wire rack to cool.
To serve, split the cake in half and sandwich together again with the jam and cream. Dust the top with icing sugar and serve cut into wedges. MAKES one 20cm/S inch round cake