Recipes · Italian · Cakes
Genoise Sponge
One serving has 178 kcal and 4 g protein. Ready in 45 minutes.
- Preparation: 20 min
- Cooking: 25 min
- Makes: 1 serving (59.3 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 25 g Eggs, whole, raw
- 15 g Sugar
- 15 g Flour, cake
- 4 g Butter, unsalted
- 0.3 g Vanilla extract
Method
- Makes 1 slice; multiply by 6 for a whole 20 cm sponge. Set a heatproof bowl with the egg and sugar over a pan of barely simmering water (not touching it).
- Whisk constantly for 4-5 minutes until warm to the touch and the sugar has dissolved, then take off the heat and keep whisking (with a mixer if you have one) for 5-6 minutes more until tripled in volume, pale and thick enough to leave a ribbon trail.
- Melt the butter and stir in the vanilla; set aside to cool slightly.
- Sift the flour over the whisked egg in three additions, folding in gently each time so as not to knock out the air.
- Fold in the melted butter quickly but gently just until no streaks remain.
- Pour into a small lined cake tin and bake at 180 °C (350 °F) for 20-22 minutes until springy and a skewer comes out clean.
- Cool in the tin for 5 minutes, then turn out onto a rack to cool completely before slicing or layering.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 178 kcal | 8% |
| Carbohydrates | 26.9 g | |
| Water | 21.7 mL | |
| Fiber | 0.26 g | 1% |
| Protein | 4.4 g | 9% |
| Tryptophan | 0.06 g | |
| Threonine | 0.17 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.36 g | |
| Lysine | 0.27 g | |
| Methionine | 0.12 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.23 g | |
| Tyrosine | 0.16 g | |
| Valine | 0.27 g | |
| Histidine | 0.1 g | |
| Fat | 5.8 g | |
| Monounsaturated | 1.9 g | |
| Polyunsaturated | 0.66 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.52 g | |
| Saturated | 2.8 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 102 mg | |
| Calcium | 17.2 mg | 2% |
| Copper | 0.04 mg | 4% |
| Iron | 1.5 mg | 9% |
| Magnesium | 5.5 mg | 2% |
| Manganese | 0.1 mg | 6% |
| Phosphorus | 63.2 mg | 9% |
| Potassium | 52 mg | 1% |
| Selenium | 8.5 µg | 16% |
| Sodium | 36.4 mg | |
| Zinc | 0.42 mg | 5% |
| Thiamin (vitamin B1) | 0.14 mg | 13% |
| Riboflavin (vitamin B2) | 0.18 mg | 16% |
| Niacin (vitamin B3) | 1 mg | 7% |
| Pantothenic acid (vitamin B5) | 0.46 mg | 9% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 39.8 µg | 10% |
| Cobalamin (vitamin B12) | 0.23 µg | 10% |
| Choline | 75.8 mg | 18% |
| Vitamin A | 67.4 µg | 10% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 20.5 IU | 3% |
| Vitamin E | 0.36 mg | 2% |
| Vitamin K | 0.4 µg | 0% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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