Genoese Sponge Cake
This versatile sponge cake is light yet firm, perfect for fresh fruit and cream or a trifle. Finish with a sprinkling of vanilla or plain sugar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Hand mixer
- Cake pan
- Cooling rack
- Sifter
- Mixing bowl
- Saucepan
- Paring knife
- Spoon
- Parchment paper
- Oven
- Stove
Ingredients
- 60g unsalted butter
- 125g plain flour
- Pinch of sea salt
- 4 medium eggs
- 125g caster sugar
- 200ml double cream, lightly whipped
- 250g raspberries or strawberries
- Vanilla sugar or plain caster sugar
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