Ingredients
- 2 1/3 cups (290 g/10 oz) plain flour
- 8 eggs
- 220 g (7 oz) caster sugar
- 100 g (3 1/2 oz) unsalted butter, melted
Method
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease one 25 cm (10 inch) Genoise tin or two shallow 22 cm (9 inch) round cake tins with melted butter. Line the base with baking paper, then grease the paper. Dust the tin with a little flour, shaking off any excess.
2. Sift the flour three times onto baking paper. Mix the eggs and sugar in a large heatproof bowl. Place the bowl over a pan of simmering water, making sure the base doesn't touch the water, and beat with electric beaters for 8 minutes, or until the mixture is thick and fluffy and a ribbon of mixture drawn in a figure of eight doesn't sink immediately. Remove from the heat and beat for 3 minutes, or until slightly cooled.
3. Add the cooled butter and sifted flour. Using a large metal spoon, fold in quickly and lightly until the mixture is just combined.
4. Spread the mixture evenly into the tin. Bake for 25 minutes, or until the sponge is lightly golden and has shrunk slightly from the side ofthe tin. Leave the cake in the tin for 5 minutes before turning out onto a wire rack to cool. The top can be lightly dusted with sifted icing sugar just before serving.
