Genoise Sponge

When making "chocolate sponge" add 12gms of cocoa but reduce the quantity of flour by 12gms
Genoise Sponge
When making "chocolate sponge" add 12gms of cocoa but reduce the quantity of flour by 12gms
Steps
- 1
Line your baking tin with grease proof paper
- 2
Combine eggs and sugar with salt and lemon zest in a mixing bowl and beat in a baine Marie until warm n fluffy
- 3
Remove bowl from heat and continue whisking until stiff and cold
- 4
Then an assistant could help you to add flour and butter while you are folding in (flour, cornflour sifted together)
- 5
Bake at 170 till golden brown n springs back to touch
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