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Cake 101! The ultimage guide to three essential cake recipes every baker needs! Genoise - Perfect for Entremet/Mousse Cake Makes 2x7” Sponges but you can also spread it thinly and bake on a sponge roll mat. 300g Whole Eggs 240g Caster/Granulated Sugar 240g Plain/AP Flour (Add vanilla, lemon, salt etc as needed) Weigh around 325g per tin. Bake at 175C for 20-30m or until golden and a skewer comes out clean. Sponge Cake - Best for layered/butter cream cakes wedding cakes Recipe is from @philkhoury
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