Biscuit génoise - Sponge

This is the base biscuit for many "buches", fraisier, anything that needs to be rolled... Not to be confused with Victoria sponge.

Ingredients

4 egg yolks

3 or 4 egg whites

75g sugar

75g flour

25g butter

1 pinch of salt

Method

Take a piece of baking sheet as long and wide as your baking tray. Butter and flour it so the batter won't stick to it. This is crucial, don't omit that part. Place the sheet on your baking tray.

You can also use a silicon baking sheet instead of baking paper, but it must be buttered and floured too.

Melt the butter over low heat. 

Meanwhile, whisk the egg yolks and the sugar until the mixture becomes lighter in colour, and fairly "moussey". Add the flour and mix well.

Whisk the egg whites until stiff.

Add the melted butter to the egg/sugar/flour mixture and stir well.

 Add the egg whites gradually and carefully to the egg/sugar mixture. Don't over mix or overbeat, as the air from the egg whites is what will make the batter rise slightly. 

Spread the batter onto the baking sheet. Try to make it so it's as even as possible. 

Bake for 8 to 10 minutes at 200 degrees. The biscuit is done when it's slightly golden.

Take it out of the oven and remove from the baking sheet straight away. Be careful, it's hot! Place it on slightly damp kitchen towel and roll it, making sure the sides of the towels are also rolled in. Basically, you want your biscuit to be completely within the towel. This prevents it from drying and breaking.

Let it cool in its "towel burrito" until you are ready to use it.