Basic Genoise

Versatile cake that can be used in many recipe, plus this one is very easy to make too. This recipe didn't contain butter, but has extra amount of the egg yolks instead. Anyway, sprinkle the cake with syrup will make the texture of the cake much more better (esp. when the other component doesn't contain a lot of liquid).

Basic Genoise

Make 23x23cm cake

60g .............................. Egg whites
60g .............................. Sugar
66g .............................. Egg yolks
60g .............................. Plain flour


Preheat the oven to 180°C
Line 23x23cm cake pan with baking paper.
Sift the flour and set aside.

Whip the egg whites until foamy, then gradually add the sugar and whip until stiff peaks form.
Add the egg yolks and whip until fully combine.
Fold the flour into the whipped egg and pour the batter into the prepared pan.
Bake for 12-13 minutes or until the top of the cake spring back when touch lightly.