Sponge Cake (Génoise)
1 eggs : 0.5 sugar : 0.5 flour
by weight Calculator
eggs whole eggs 1
sugar 0.5
flour cake flour, sifted 0.5
Tips
- Warm eggs and sugar over bain-marie before whipping
- Whip to ribbon stage (tripled volume)
- Fold flour very gently to keep air
- Add melted butter at end for génoise
Sources
- Ratio by Michael Ruhlman (book)