I remember, during our 3rd or 4th semester in college, we used to have bakery practicals and I had missed out on making this recipe. Somehow, while surfing through our food production journals the other day, I remember blindly copying this down for submission, but not making it. So what better reason than that to make up for lost credit in the practicals! And this time I can prove it with a picture that I did make the cake and follow the recipe to the T!
Even though the recipe says no fat/oil/butter/margarine, but the number of eggs definitely make up for the calorie balance! So even if you try making this, be careful with how much you eat in a day.
Inspire of no fat added, this turned out to be an amazingly soft and moist cake.
Just for the adventure of it, a definite must-try.
Baking a cake is nothing to fear of, do not be over careful or overzealous. As long as you do exactly as the recipe states, it will turn out JUST fine. And even if it doesn't, the best part about baking is that it makes you think later of what you might have done wrong. And the more you give it a thought the more you want to try your hand at baking different things, thus increasing your expertise.
So all in all, enjoy the process without worrying about the end result and it should and would turn out as it is supposed to be!
A little information about génoise cakes -
Génoise is a simple sponge cake made without adding any leavening agents (baking soda, baking powder etc). Instead, whole eggs (white and yolk) are whisked lightly first, then sugar is added, and the whole mixture is cooked on a bain marie or a double boiler (where the container which has eggs doesn't come in direct contact with the flame or the heat source, but gets cooked by the steam) for about 5 minutes, till the mixture become thick and reaches the ''ribbon stage''. Then this mixture is whisked well to make it frothy. Only this acts as a leavening agent in the cake.