Genoise Sponge
Ingredients
- 2/3 cup (70g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 4 large eggs (200g)
- 1/2 cup (100g) caster or superfine sugar (see note)
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
- 3 1/2 tablespoons (45g) unsalted butter, melted, cooled slightly, and transferred to a small bowl
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