Genoise (Sponge Cake)

Ingredients

• 9 eggs, room temperature (65-70F)
• 9 oz. granulated sugar
• 9 oz. cake flour, sifted
• 3 oz. oil
• 1/4 oz. vanilla extract

Directions

1. Prepare a hot water bath.
2. In a mixing bowl, combine the eggs and sugar. Place the mixing bowl over the water bath and stir constantly, heating the eggs to 120F.
3. Place the bowl on a mixer, high speed, and whip to maximum volume. Check that the foam has started to recede.
4. Reduce the mixer to medium-low speed for 15 minutes to stabilize.
5. Transfer to a large bowl and sift the flour in while folding. Continue until no flour is visible.
6. Add some of the foam with the oil and vanilla. Mix to emulsify.
7. Pour the oil mixture over the foam and fold together (~13 folds)
8. Immediately divide into 2 prepared pans (WELL-greased).
9. Bake in a 350F oven for 28 minutes, rotating halfway, or until you're able to touch the cake and it springs back.

Yield: two 8-inch pans.


Variations

• Chocolate: Replace 2.5 oz. flour with cocoa powder and add 1/2 teaspoon baking soda.