Equipment: 16 cm diameter x 3.5cm height
Yield: 1 x 16cm Genoise
200g Whole Eggs
120 g Caster Sugar
1tsp Vanilla Bean Paste
145 g Plain Flour
45 g Butter - Melted and cooled
PREPARE THE BAKING RING
1. Preheat the oven to 180˚C.
2. Cut out a 16cm disc of and a strip that is approximately 3 cm higher than the height of the ring from a parchment paper.
Place a square piece of aluminium foil at the base of the cake ring that is larger that the diameter of the ring. Twist the side of the foil to secure the base to prevent the mixture of leaking out. You do not have to do this step if you are using a cake tin with removable base.
Lightly spray the side and base with oil then line with the parchment disc and strips. Set aside until ready to use.
PREPARE THE GENOISE SPONGE
3. Melt the butter and set aside to cool but maintain it as liquid.
4. Heat up a pot of water for water bath. In a separate bowl that sits on top of the pot, ensure that the base do not touch the hot water, whisk in the eggs and sugar together until it reaches 45˚C.
Once the temperature is reached, transfer into a mixer bowl fitted with a whisk, add the vanilla and whisk at high speed until it has tripled in volume, is light and pale and holds a figure eight when you draw with the whisk.
Gently fold in the flour by sifting the flour into the egg foam in several addition and folding it with a soft spatula.
5. Once all the flour has been added, add in a small amount of the foamed batter into the melted butter and continue to do so whilst gently folding the mixture until the butter mixture resembles the texture of the foam mixture. (It is important not to mix too vigorously which will create a paste and this will be too heavy and will deflate the genoise mixture. The butter mixture should be light and airy.
6. Transfer the mixture into the pre lined cake ring then bake in the pre heated oven for approximately 25 minutes or until when tested with a skewers, it comes out clean.
7. Removed the baked genoise sponge from the oven then gently tilt it upside down over the wire rack and leave to cool for 15 minutes before turning the sponge over again.
Remove the cake ring and parchment paper and leave to completely cool.
Wrap the genoise sponge well with a cling film and store in the freezer for up to 2 weeks.