Genoese sponge has an excellent texture and many uses. It also freezes well.
20g (1½ tbsp) softened butter, to grease tin
125g (scant 1 cup) plain (all-purpose) flour, plus extra to dust
4 medium eggs, at room temperature
125g (scant ⅔ cup) caster (superfine) sugar
30g (2 tbsp) butter, melted and cooled to tepid
Preheat the oven to 190°C/375ºF/Gas 5. Butter and lightly flour a 20 cm (8in) cake tin.
Put the eggs and sugar in a bowl and immediately whisk them together. Continue to whisk for about 12 minutes, until the mixture leaves a ribbon trail when you lift the whisk. (You can also do this in an electric mixer.)
Shower in the flour and delicately fold it into the mixture, with a rubber spatula.
Add the melted butter and fold in carefully, without overworking the mixture.
Pour the mixture into the cake tin and bake for 30 minutes, or until it is cooked. To test, lightly press the centre of the sponge with your fingertips; there should be a slight resistance and the sponge should ‘sing’, emitting a soft ‘zzzz’. Invert on to a wire rack, giving the sponge a quarter-turn after 10 minutes to prevent it sticking. Leave to cool for 3 – 4 hours.
