Torta genovese (Genoise sponge cake) – Liguria

Name: Torta genovese (Genoise sponge cake) – Liguria
Ingredients: 6 XL eggs (300 gms); 3 XL egg yolks (75 gms); 250 gms caster sugar; 175 gms 00 or cake flour , sifted; 75 gms potato starch (fecola di patate), sifted *can substitute with 00 or cake flour; Pinch of salt; 100 gms unsalted butter , melted; ½ vanilla bean or 1 teaspoon vanilla extract; 1 lemon zested (optional)

www.livingalifeincolour.com

Light and fluffy Genoise sponge cake from Liguria, perfect for special occasions or as a dessert. Serves 10-12. Easy to make with fewer eggs than traditional. Perfect for filling with cream or fruit.

View full recipe on www.livingalifeincolour.com

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 www.livingalifeincolour.com.

Share this recipe:

Cooking tools:

Hand mixer
Stand mixer
Instant-read thermometer
Kitchen scale
Microplane
Sifter
Cooling rack
Wire cake cutter
Bread knife
Dental floss
Cake pan
Skewer
Parchment paper
Whisk
Saucepan
Mixing bowl
Spoon
Spatula
Oven
Stove

Ingredients

6 XL eggs (300 gms)
3 XL egg yolks (75 gms)
250 gms caster sugar
175 gms 00 or cake flour , sifted
75 gms potato starch (fecola di patate), sifted *can substitute with 00 or cake flour
Pinch of salt
100 gms unsalted butter , melted
½ vanilla bean or 1 teaspoon vanilla extract
1 lemon zested (optional)