White Chocolate Genoise (Italian Sponge Cake)

Recipe by LoversDream
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.
  • In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.
  • Remove the bowl from the heat and let the mixture cool.
  • Into a bowl sift together the flour and the salt.
  • In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.
  • Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
  • Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.
  • Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.
  • Invert the cake onto another rack and remove the wax paper.
  • Reinvert the cake onto the rack and let it cool completely.
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