Make Genoise Cake

This cake is a sponge cake and got its name from the city in where it originated from. A foundation cake which can be dressed up for any occasion.

Makes 2 8-inch cakes

Ingredients

4 eggs
1/2 cup (100g) sugar
1 tablespoon sugar
1/2 teaspoon vanilla
3/4 cup (105g) cake flour (measure out 1 cup cake flour and remove 2 tablespoons from cup)
7 tablespoons (100g) melted butter, cooled

Preheat oven to 350ºF/180ºC.
Grease and flour two 8-inch (20 cm) cake pans.
Combine eggs, sugar and vanilla in a large mixing bowl.
Place bowl in another bowl of hot water.
Beat 5 minutes using an electric mixer until the mixture is very light. It should be fluffy.
Remove the bowl from the hot water and let the batter cool.
Cut the flour into the cooled batter using folding motions. Do this three times using a spatula to fold in the flour.
Fold in the melted and cooled butter.
Immediately pour the batter into two 8-inch round cake pans.
Bake 25 to 35 minutes or until a cake tester comes out clean.
Cool cakes on wire baking racks.
Fill with favorite buttercream frosting or use to make Petit Fours.
Finished.

Note: 1/4 cup = 4 tablespoons. The extra two tablespoons called for in the recipe may or may not make a difference in the final cake.
Baker's Joy or Pam for Baking can be used to spray the pans instead of greasing and flouring them.
If you are using a KitchenAid stand mixer to make this cake you can usually skip the hot water bath. The KitchenAid is strong enough to beat the eggs without the extra assistance of the hot water bath.

Electric mixer --- needed for this recipe unless you have a strong arm and plenty of time.
Mixing bowl
Mixing bowl to hold warm water to make a hot water bath for the cake batter
8-inch round cake pans
Cake tester or wooden toothpick to test the cake
Baking racks
Measuring cups
Measuring spoons
Oven mitts