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.
Step 4
Whisk the seven whites separately to firm peaks, then fold gently into the yolk mixture.
Step 5
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 6
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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