Genoise Chocolate Sponge Cake

I made this Genoise Cake for my daughter's birthday. I had forgotten to post it. Just the other day she reminded me ma, my birthday cake is not published yet? Since this is the month baking I am posting it today.

What I like best about this cake is that it is light both in texture and flavor. That is why it is often used in combination with fruit and whipped cream. You could serve it on it’s own with a fruit sauce for a light dessert too. The genoise can be swirled, stacked or sandwiched.

Ingredients:
6 Eggs
180 Grams Powdered Sugar
150 Grams Butter - melted
150 Grams All Purpose flour
1 Teaspoon Baking powder
15 Grams Cocoa Powder
2 tsp Vanilla extract
Pinch of salt

Method:

Grease and line two sandwich cake pans.

Melt the butter and keep it warm.

Sift the flour, cocoa powder, salt and baking powder, keep aside.

Place the eggs in a mixing bowl and whisk it on high until light, fluffy and stiff. Add the sugar, vanilla extract and whisk again. Add the melted butter and flour little by little by folding it in with a spatula ( At this stage do not use the whisk) till all the flour is incorporated. Again fold gently.

Once incorporated…immediately pour into the prepared cake pans and bake at 180 degrees for about 20 to 30 minutes.
The cakes are done when the top is springy, the sides are loosened from the cake pan or a tooth pick inserted into the center comes out clean.
Unlike other cakes – it is best to take these cakes out of the pan as soon as they are out of the oven or else they tend to sink.

So invert them onto a baking rack and then invert them over so the top of the cakes are facing up again. I forgot to take a picture of top out of the pan.. Sorry.

When cooled, sprinkle sugar syrup on one cake and cover it with whipped cream and grated chocolate. Place the other cake. Ice it with whipped cream, decorate and serve.

What I like about this cake that is very light and easy to ice does not crumble while icing.