From Italy the original recipe of the Genoese sponge cake arrives

The recipe is very basic, since it consists essentially of eggs, flour and sugar. There are two aspects to take into account to get it to go perfect. The first, beat the eggs well, the yolks on one side and the whites on the other, they are the ones that will raise the dough. And second, use a flour with little protein mixed with a bit of corn starch, this will bring more fluffiness and smoothness.

Ingredients for a mold of about 20-23 cm

140 g of confectionery flour, 10 g of corn starch (cornstarch), 6 eggs L, 150 g of sugar, 1/5 teaspoon of cream of tartar (or vinegar, or lemon juice), 1/2 teaspoon of flavor of vanilla.
How to make perfect genoese cake for cakes

Preheat the oven to 180ºC. Prepare the mold by lining the bottom with greaseproof paper and greasing the walls with oil and a little flour. Separate the egg yolks from the six eggs. Reserve the whites aside. Sift at least three times the pastry flour with the cornstarch. Reserve.

In a large bowl, beat the sugar with egg yolks with a help of a wire whisk, about 5-10 minutes, until it is very spongy. Add the vanilla and beat a little more. Beat the whites with the cream of tartar or the vinegar or lemon until reaching the point of snow.

Pour a couple of tablespoons of the mixture of flour and one of egg whites assembled to the mass of yolks and sugar. Mix gently, with enveloping movements. Continue until the flour is finished, and finally add the rest of the egg whites. Always try to follow enveloping movements.

Bring to the mold, distributing well the dough, equaling the top. Bake at half height on a rack, for about 30-35 minutes. The dough must have grown enough, check the point by clicking a toothpick in the center. Allow to cool a few minutes outside the oven. Pass a knife through the edges carefully, unmold and place it upside down on a rack until it cools completely.

Tasting

Once cold, the Genoese cake will have settled and will have a uniform disc shape, with a good height. We only have to cut the discs that we want and use it to prepare our cake to taste. Being a dry and fluffy mass, it is advisable to moisten each cut with a syrup or similar. It can be prepared a day in advance or frozen.