Dang! dang! dang! I baked and classic genoise turned out super good! Really believe me. For a person who I won't say hardly bake but rare is the occasion (mandarin orange cake -eggless, chocolate hazelnut cake, carrot almond cake, lemon cake, sujee cake, butter cake and milo cake with milo glaze), I am grinning from over the moon and over the sky. Patiently whisked, patiently flour folded in and patiently waited for the whiff of the waffling while baking and oh-my! daintily sliced through after baking. The top secret I must tell you - the folding is the crucial, so do not over-fold or rush through.
3 eggs (room temperature)
80g caster sugar
40g melted butter
80g cake flour
20g corn flour
Create a double boiler and whisk eggs and sugar till slightly warm and foamy.
Remove from heat and whisk to "ribbon stage".
(Drop and see a line).
Sift flours over the batter and carefully fold in.
(No lumps, be gentle and fold from bottom up).
Stream warm melted butter and fold in.
(Be careful not to over fold)
Tip mixture into a buttered baking pan.
Bake at 16C for about 20-25 minutess/ till cake is cooked.
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