YORK COLLEGE

Dish Specification

DISH: Genoese Sponge

PORTIONS: 16

RECIPE:

Amount Commodity
150g Caster sugar
150g Soft flour
6 Eggs

METHOD:

1. Whisk eggs and sugar to ribbon stage.

2. Carefully fold in sieved flour to avoid knocking out any air.
3. Pour into lined baking tin.
4. Bake at 200°C for 8-10 minutes(depending on the size) until sponge leaves
sides of the tin.
5. Turn out onto cooling tray.
6. Use as required.

cakes,biscuits&sweets\genoesesponge.maw.12.2.07