Genoise sponge....Mom's teatime standard!

   You will need.....
       6 eggs
      185g castor sugar
      1 tsp vanilla essence
      185g flour
      1/2 tsp salt
      2 tbsp melted butter
     for the filling:
       recipe called for 3/4 cup cream and 1/2 cup raspberry jam
     I used butter icing and strawberry jam (a firm favourite at Solomon)
    decoration:
    sugared rose petals

Preheat oven to 180degree C. Place eggs, sugar and vanilla into a heatproof bowl set over a pot of simmering water. The base must not come into contact with the boiling water. As above, using a handheld beater, beat eggs and sugar mixture until thick and pale. Remove from heat and continue to beat as the mixture cools.

Sift flour and salt together and add to egg mixture. Fold in with a metal spoon.

Add a little of the mixture to the melted butter, then add this butter misxture to the batter and stir well.

Pour batter into 2 greased and lined 20cm sandwich tins. Bake for 25mins or until the skewer comes out clean.

Cool on a wire rack. Spread with your filling of choice. Dust with icing sgar and scatter rose petals or raspberries on top.

Voila!

See you soon!

Shel