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)

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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.

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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)