Génoise
For the Génoise you will need:
- 50g butter, melted, and some to grease the tins
- 250g plain flour, plus extra for dusting
- 250g caster sugar plus 1 tbsp
- 8 medium eggs
- Pinch of salt
Start off by preheating the oven to 190C/170C fan. Grease your tins with some butter and then dust with flour. (I usually tip out the extra flour into a bowl that I am going to use for the batter, so as to not waste any). Set aside.
In a heatproof bowl, add your eggs and sugar and plat over some barely simmering water. Whisk the egg and sugar mixture until tripled in size and it is nice and pale, approx 7 minutes with an electric hand whisk or 14 minutes if doing it manually. Once the size and colour have been achieved remove from heat and stir in your melted butter until fuller incorporated.
Sift in your flour and a pink of salt to the egg and butter mixture and gently fold it in until there are no dry streaks. Pour into your prepared tins and pop into the oven. Bake these for 25 minutes or until a skewer comes out clean.
Once removed from the oven, let the cakes cool in their tins for a few minutes before turning out onto cooling racks to cool completely.
Decorate as you will! In my Instagram post, that cake was done up with Swiss meringue buttercream, little pastry roses and vines, and filled with apple pie filling!