Génoise sponge

4 medium eggs

100 caster sugar

80  plain flour, sifted

1-2 tablespoon of cold water


In a medium bowl, whisk the egg yolks with the sugar until pale. 

Add the flour and whisk to combine. Add the cold water at last.

Beat the egg whites until stiff.

By hand with a spatula , combine the egg whites in 4 or 5 additions with the mixture of yolks, sugar and flour (Picture 1)

Line a baking tray with a baking paper. Deisgn two 20 cm rings. Using the piping bag  pipe the mixture out in 1 cm layer  (Picture 3) 

Picture 1

Picture 2

Picture 3

Bake it until golden brown  for 7 minutes

Picture 4

Picture 5

Bake it until golden brown  for 7 minutes  (Picture 4).  

Cool it, turn the sponge over into the work surface and gently peel off the baking paper. (Picture 5)