How make.: Genoise

This cake is in foam cakes group. These cakes have a high proportion of eggs to flour and are leavened solely (except chiffon cakes) by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture.

In this cake I used almonds (you can use any nut) that give it the fat. The resulting sponge is moister and has a finer texture. It can be used to make shaped cakes or mousse cakes.

Genoise cake

6 large eggs

180g granulated white sugar

1 teaspoon almond essence

100g peeled almonds

180 g flour

Preheat oven to 350 degrees F (180° C). Grease and line bottom of a 24 cm cake or springform pan with parchment paper, and then grease and flour again

In a food processor, put the almonds and process until a fine powder. Reserve. In a large mixing bowl set over a pan of simmering water heat the eggs and sugar until just lukewarm, stirring constantly to prevent curdling. Transfer mixture to bowl of electric mixer, beat the mixture on high speed for five minutes or until tripled in volume.

Sift ½ the flour mixed with the processed almond over the remaining egg mixture and fold it in gently with a rubber spatula until the flour is fully incorporated.

the remaining flour mixture must pour over the batter and gently fold in until incorporated.

Pour into the prepared pan (it will be about 2/3 full) and bake 30 to 35 minutes or until the cake is golden brown and starts to shrink from the sides of the pan. Do not open the oven door before the minimum time or the cake could collapse. Remove from oven, let rest for five minutes and place on wire rack.

Wrap tightly with plastic wrap, and refrigerate for up to 3 days or freeze for up to 2 month.