Genoise sponge cake (torta genovese)- liguria, dolci (dessert)
Cakes
This sponge cake is typically filled with pastry cream or whipped cream (sometimes flavoured), preserves, and/or fresh fruit. This recipe is a more modern and lighter version than the classic recipe which requires fewer eggs (250 gms). This can also be made into a chocolate sponge cake by adding 30 grams cocoa and reducing the flour to 145 grams.
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