Pâte Génoise (French Sponge Cake)

Pâtes battues ("beaten batters") are a family of leavened batters used to make other familiar cake-like desserts. The pâte génoise is one variety used for the dry cake that is layered with creams or icings like in; the fraisier, the Forêt noir, tiramisù and the opéra. Génoise is a French word for Sponge Cake. This recipe is the simple basic version, no gimmicks, no self-raising flour, baking powder etc. Fresh eggs are all you need. You can add your own flavourings, lemon, vanilla, etc. A sponge cake or Génoise is a great base for many things, especially multi-layered cakes. It also freezes well, so you can make it in advance and decorate later. Bring your eggs to room temperature before you start. Make sure you fold gently but check that there's no clumps of flour left. Don't prick the cake with skewers, just gently touch it and it should be firm in the centre. And don't open that oven door while it's rising.

5 whole eggs
¾ cup (5 oz) sugar (150 g)
5 oz all-purpose flour, unbleached (150 g)
¼ cup salted butter (60 g)

Preheat your oven to 375°F (190°C/170°C fan, Gas Mark 5).

Grease a cake pan (tin) using butter then sprinkle a little flour until it coats the base and the sides. Tip out excess flour. Tap it upside down a few times to remove flour.

Melt the butter (not hot) and keep aside.

Using an electric mixer (or a hand whisk) add the whole eggs to the mixer bowl. Add the sugar and whisk until it becomes thick in consistency and a light cream colour.

Place all the flour into a fine sieve above the mixer bowl, give it a few shakes then gently fold the flour on the surface into the egg mixture. Repeat that five or six times. Once the flour has been incorporated, add the butter all at once and continue to gently fold.

Place the mixture into your cake pan and drop it on the bench a few times to remove any air bubbles, 5 or 6 times should be enough. Don't tap it too many times or you will lose all the fluffiness.

Place in a preheated oven and bake for 25-30 minutes.

Once cooked place a cooling rack onto, flip upside down and remove cake pan immediately using a kitchen towel. It should drop out easily, don't use a knife.

Leave to cool and it's ready to use.

Cook's Notes:

• Add your own flavours such as lemon zest, vanilla extract, chocolate etc.
• It's best to use a scale when baking, cups can yield much different results.
• If you're going to use a lot of cream or rich product on your cake, I suggest leaving out the butter, this will result in a lighter and fluffier mix and it's one less step.