Genoise Sponge Recipe | French Patisserie
Master the genoise sponge, an essential element of French patisserie with Richard Bertinet's expert recipe. Enjoy in a Tiramisu or Yule Log.
Ingredients
- 125g caster sugar
- 4 medium eggs
- 125g plain flour, sifted
- 25g butter, melted
- a little butter for greasing the tin
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