Genovese Sponge Cake

Method

1. Mix the flour and the yeast together in a bowl.
2. In another bowl, blend the whole eggs and sugar together with an electric blender until the mixture doubles in volume.
3. Once the egg mixture is ready, carefully add the sifter flour and stir gently up and down until the batter is smooth.
4. Bake in a preheated oven at 180ºC for 20 minutes.
5. Remove the cake from the oven and allow to cool for a few minutes before turning out. Turn out onto a rack and allow to cool completely.
6. For the frosting: 1. Beat the egg whites with an electric beater in a bowl in a bain marie. Add the sugar and vanilla sugar as soon as the egg whites are stiff, then continue beating to obtain a thick meringue. Remove from the heat and continue beating until the mixture cools. 2. Add the softened butter little by little while you continue beating the mixture until you obtain a spongy cream texture. 3. Last, fill the Decomax with the mixture and decorate the cake with the jagged edge tip to make roses. You can also decorate with cake with edible flowers.