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Genoise Sponge Cake

oil for greasing
4 eggs
115g (4 1/2 oz) caster sugar
90g (3 1/2 oz) white flour
90g (3 1/2 oz) butter

Heat the oven to 180C (350F) mark4. Prepare a 20cm (8in) cake tin:
oil it lightly, line it carfully with baking paper and oil that
too. Break the eggs into a bowl, add the sugar and whisk over hot
water until the mixture has almost doubled in bulk and the whisk
leaves a heavy trail. Take off the heat and continue to whisk for
a minute or two. Sift the flour twice to incorporate as much air
as possible. Melt the butter and cool until just running. Fold the
flour into the mixture with the melted butter. Mix swiftly but
gently. Turn into the prepared tin and cook for 20-30minutes until
the cake is just shrinking from the sides of the tin. Turn out onto
a cloth, invert on a wire rack and leave to cool.

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