Many French sweet recipes call for a genoise sponge. This is actually an Italian cake originating from the city of Genoa, but forms the basis of many French puddings and patisseries. It is essentially a butter free sponge which uses only eggs to rise. It’s lighter than traditional butter based sponges and due to it’s lower fat content, makes a perfect partner for richer, creamier fillings. Here’s a basic genoise recipe. The key is to gently heat the eggs as you beat them to increase the air content.
(To make a chocolate genoise substitute 20g of the flour with cocoa powder.)
Fill a greased and floured mould of choice and bake immediately until golden brown (approx 25 minutes at 160ºC/325ºF