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Genoese Sponge With Vanilla Icing

Western.Chefs's picture
Ingredients
  Plain flour 3 1⁄2 Ounce
  Eggs 3 Small
  Sugar 4 Ounce
  Butter 1 1⁄2 Ounce, melted
  Icing sugar 8 Ounce
  Butter 1 Ounce
  Milk 2 Tablespoon
  Vanilla essence 1⁄4 Teaspoon
  Jam/Soft fruit 1 Tablespoon
  Whipped cream 1⁄4 Pint
Directions

GETTING READY
1) Preheat oven hot to 375°F, 190°C or Gas No. 5.

MAKING
2) In a bowl sift the flour twice. Place on a square of greaseproof paper and keep aside.
3) Melt the butter warm but not hot.
4) Grease two 7-inch (18-cm) sponge cake tins. Line the base with a circle of greaseproof paper.
5) In a mixing basin add eggs and sugar. Blend together.
6) Put the basin over a saucepan half filled with hot water. Beat the mixture until light.
7) Take off from heat and whisk for few minutes. Let cool.
8) Sift flour over surface.
9) With a metal spoon gently fold into the mixture. Don't beat the mixture.
10) Add warm melted butter when the flour is half folded in.
11) Whisk the mixture until ingredients are evenly mixed.
12) Fill the mixture in two prepared cake tins and spread level.
13) Keep in the center of oven and bake for 20 minutes.
14) Take off from tin and let cool.
15) In a bowl sift icing sugar.
16) Cut in butter into the saucepan and add with milk and vanilla essence.
17) Cook stirring over gentle heat until the butter has melted. Do not overheat.
18) Pour immediately into the centre of the icing sugar and mix gently.
19) Add some boiling water to thin the mixture.

SERVING
20) Spoon jam or soft fruits and whipped cream within the cake layers.
21) Quickly pour icing over the top of the cake.
22) Let set before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla
Preparation Time: 
60 Minutes
Cook Time: 
25 Minutes
Ready In: 
85 Minutes
Servings: 
6

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