Genoise is French for a Sponge Cake, I do like the sound of the French word better, "Genoise". This recipe is the simple basic version, no gimmicks, no self raising flour, baking powder etc. Fresh eggs are all you need. You can add your own flavourings, lemon, vanilla, etc but a sponge cake or genoise is a great base for many things, especially multi layered cakes. It also freezes well, so you can make it in advance and decorate later. Bring your eggs to room temperature before you start. Make sure you fold gently but check that there's no clumps of flour left. Don't prick the cake with skewers, just gently touch it and it should be firm in the centre. And don't open that oven door while it's rising. Enjoy this classic sponge cake or genoise recipe.
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