Génoise (Genoa sponge) (Slideshow version)

Génoise (Genoa sponge) : Photo of step #26

Stage 9/11 : 5 min.

Prepare a mould or tin by lining the bottom with a sheet of cooking parchment, as Genoa sponge sticks terribly and turning it out can be difficult.

You can also scatter a few flaked almonds in the bottom.

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