Génoise

Génoise has been name after the Italian town Genoa, where this biscuit recipe comes from.
It can be used alone as a snack with jam, or as a base for cakes.

Ingredients:

• 3 eggs
• 120 gr sugar
• 120 gr flour

1. Butter a round mould cake (16 cm diameter is fine) and refrigerate
2. Hand-whip the eggs with the sugar in a bain-marie (in a bigger pot full of water and kept on the fire) for approximately 15 minutes, until the paste whitens and it volume triples
3. Take the pot out of the bain-marie, and stir stir until it cools
4. Preheat the oven (180°C)
5. Add the flour very slowly and carefully, and keep whisking at the same time
6. When the paste falls like a ribbon, take the mould out of the fridge, pour the paste in it, and bake for 15-20 minutes
7. This biscuit can be cut horizontally with a sharp knife in two or three slices

Idea of recipe using génoise: Strawberry Genoise Cake