Brush 2 x 20cm cake tins with melted butter line the bases with baking paper then. Use a piece of baking paper to rub. Mix together until well. Divide the mixture evenly between the tins. Sift together the flour 2 tablespoons sugar and salt onto a piece of wax paper.

Heat the oven to 180c 160c fan gas 4 and line two 18cm 7in cake tins with baking parchment. Step 3 place the eggs into a mixing bowl set over a pan of hot not boiling water. Vigorously fold in with a large rubber spatula running it down along bottom of. How to make this sponge cake. Grease and line two 20cm 8in sandwich tins.

For the génoise sponge place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale. Crack the eggs in one at a time and whisk well scraping down the sides of the bowl after each addition. If making chocolate genoise sift flour and cocoa powder over egg yolk mixture or just flour if making vanilla. Method heat oven to 190c 170c fan gas 5. Use an electric hand mixer if you have one.

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Gently fold the flour and a pinch of salt into the egg. Using an electric whisk beat the butter and sugar together until pale and fluffy. Add the 1 2 cup sugar to the eggs and whisk until the mixture feels warm not hot to the touch about body temperature. Gently fold in the flour and melted butter until smooth. In the bowl of an electric stand mixer fitted with whisk attachment this is the one i have beat 6 large eggs for 1 minute on high speed.

Heat oven to 180c 160c fan gas 4 butter and line the base of two 20cm spring form cake tins with baking parchment. With the mixer on gradually add 1 cup sugar and continue beating 8 10 minutes until thick and fluffy. Method preheat the oven to 180c 160c fan gas 4. Put the sugar and eggs in a large heatproof bowl then set it over a pan of barely simmering water. Break the eggs into a large mixing bowl then add the sugar flour baking powder and butter.

Preheat the oven to moderate 180 c 350 f gas 4. For the genoise sponge. Lightly grease one 25 cm 10 inch genoise tin or two shallow 22 cm 9 inch round cake tins with melted butter. Cream the butter and the sugar together until pale. Preheat the oven to moderate 180 c 350 f gas 4.

Cream the butter and the sugar together until pale. Heat oven to 180c 160c fan gas 4 butter and line the base of two 20cm spring form cake tins with baking parchment. Gently fold the flour and a pinch of salt into the egg. For the génoise sponge place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale. Heat the oven to 180c 160c fan gas 4 and line two 18cm 7in cake tins with baking parchment.

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Lightly grease one 25 cm 10 inch genoise tin or two shallow 22 cm 9 inch round cake tins with melted butter. Brush 2 x 20cm cake tins with melted butter line the bases with baking paper then.