CookEat Recipe
Genoese Sponge Diamonds
A thin buttery sponge made with potato starch, twelve yolks and seven whipped whites, cut into diamonds and dusted with icing sugar.
Method
Steps
Step 1
Gather the ingredients: 200 g caster sugar; 160 g butter: 150 g for the batter and 10 g for the tray; 170 g potato starch, not potato flour; 120 g plain wheat flour: 110 g for the batter and 10 g for the tray; 12 egg yolks; 7 egg whites; Finely grated zest of ½ lemon; 20 g icing sugar for finishing.
Step 2
Grease a shallow metal baking tray about 30 × 40 cm with 10 g butter and dust with the 10 g tray flour. Heat the oven to 170°C. Beat the twelve yolks with the remaining 150 g softened butter and caster sugar until very pale and creamy, about 8–10 minutes with an electric whisk or longer by hand.
Step 3
Add the potato starch, 110 g batter flour and lemon zest. Work the mixture thoroughly for about 30 minutes by hand or 8–10 minutes with an electric whisk, until smooth. Whisk the seven whites separately to firm peaks, then fold gently into the yolk mixture.
Step 4
Spread immediately in the prepared tray in a layer about 1½ cm thick. If the batter would be deeper, use a second small greased and floured tray, allowing a little extra butter and flour for it. Bake for about 20–30 minutes, until lightly golden and fully set, with no wet batter on a skewer. The thin cake should not become dry and hard.
Step 5
Cool for about 15 minutes, then loosen carefully and let cool completely. Cut into about 24 diamond-shaped pieces by making parallel cuts and a second set diagonally across them. Dust with icing sugar and serve. The diamond shape does not mean the recipe contains almonds.
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