Genoese : moist and fragrant, ready in minutes!
INGREDIENTS
5 egg yolks
50 ml (1/4 cup) cooking oil
80 ml (1/3 cup) milk
pinch of salt
5 egg whites
80 g (2/3 cup) flour
80 g (1/3 cup) sugar
5 g (1 tsp.) vanilla extract
warm water
METHOD
Preheat oven to 150°C/300°F.
In a saucepan, heat milk and oil until bubbles appear.
Pour the hot mixture into a large bowl and mix well.
Add flour and a pinch of salt, and stir to combine.
Stir in egg yolks and vanilla extract and set aside.
In another bowl, beat egg whites with sugar until soft meringue forms.
Fold 2-3 tablespoons of egg whites into the egg yolk mixture and pour the egg yolk mixture into the bowl with the meringue.
Stir gently up and down until smooth.
Line a square baking tin with parchment paper, leaving an extra 5 cm of paper on all sides. Pour the batter into the tin.
Place the cake tin in a large cake tin and fill with hot water.
Bake at 150°C/300°F for 30 minutes, then lower the heat to 130°C/260°F and bake for a further 30 minutes.
Slice and enjoy!
