Microwave Genoese Sponge Cake is a modern British recipe for a classic sponge cake made from a beaten egg and sugar mix mixed with flour and butter that's adapted to be cooked in a microwave and where the air trapped in the eggs acts as a raising agent. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Genoese Sponge Cake.
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The Genoese sponge cake is the original sponge cake that uses air trapped in the beaten eggs as a raising agent (rather than the baking powder used nowadays). Because of this the recipe is extremely suitable to be adapted for microwave cooking, as here. Indeed, this cake will be much lighter in texture than an equivalent modern-style sponge cake cooked in the microwave. For the conventional version of this recipe, see the basic Genoese sponge cake recipe.
Ingredients:
For the Cake:
4 eggs
100g caster sugar
100g plain flour
pinch of salt
50g butter
To Finish:
5 tbsp jam (strawberry is traditional, but I like blackcurrant)
150ml double cream, whipped (or 200g buttercream icing)
icing sugar, for dusting
Method:
Crack the eggs into a bowl and beat gently. Work in the caster sugar until dissolved then beat the mixture until light and fluffy (you want to work in as much air as possible). Continue beating until the mixture has almost trebled in volume.
Sift together the flour and salt into a bowl. Put the butter in a microwave-safe bowl, put in your microwave and cook on full power (1200W) for about 60 seconds, or until melted. Scatter the flour over the top of the egg mix then pour in the melted butter as a single, steady, stream. Carefully fold the mixture together with a metal spoon, until evenly mixed.
Pour the resultant batter into a 20cm silicone cake tin (or a soufflé dish) which has been buttered and lined with greaseproof (waxed) paper. Place in your microwave and cook on FULL power for about 4 minutes, or until well risen and springy to the touch (a skewer inserted into the centre of the cake should emerge cleanly).
Leave to stand for 10 minutes then carefully turn out onto a wire rack to cool completely. When cold, split the cake in half horizontally then fill with the jam and cream (or buttercream). Sandwich the two halves of the cake together. Dust the top with icing sugar and serve.
