Genoese Chocolate Sponge
|Caster sugar||100 Gram (3 1/2 Oz)|
|Plain flour||75 Gram (2 3/4 Oz)|
|Corn flour||20 Gram (3/4 Oz)|
|Unsweetened cocoa powder||2 Tablespoon|
Preheat the oven to 180°C (350°F), gas mark 4.
Butter and flour a 20-cm/8-inch sponge tin.
Beat the eggs and sugar together in a bowl for 5 minutes.
Place the bowl over a pan of barely simmering water and continue beating until the mixture is thick and frothy. (Do not allow the bowl to touch the water or the eggs may 'scramble'.)
Remove the bowl from the pan and continue beating until the mixture is completely cold.
Sift the flour, cornflour and cocoa into a bowl and then carefully stir into the egg mixture with a wooden spoon.
Pour the mixture into the sponge tin and bake in the preheated oven for about 30 minutes.
Check that the sponge is cooked by inserting the blade of a knife into the middle - it should come out clean.
Turn the sponge out onto a wire rack and leave to cool.