Genoese sponge

250g caster sugar

8 whole eggs

250g plain flour

50g butter

Named after the City of Genoa, no raising agent is used in this sponge other than the air incorporated into the eggs and sugar during the whisking stage.

Whisk eggs and sugar to ribbon stage - a thick and creamy stage where when lifted it and drizzled back in it leaves marks which disappear slowly back into the mixture. When ready fold in flour and butter using a large metal spoon lifting carefully so as not to knock out too much air - be sure to go right to the bottom, pockets of flour seem to accumulate there.

Cook at 180 degrees for 20 - 30 minutes in a greased and lined 12' cake tin Replace 50g of flour with coco powder for a chocolate sponge.