The ratio of butter, sugar, and flour for making a yellow sponge cake, such as genoise, can vary slightly based on personal preference and the specific recipe. However, a common and widely accepted ratio is the "1-1-1-2" method. This means that the ratio of ingredients is:
1 part butter 1 part sugar 1 part eggs 2 parts flour
In some recipes, a small amount of baking powder or salt might be added to help with leavening and flavor enhancement, but the main components are typically butter, sugar, eggs, and flour.
For example, let's say you want to use cups as your unit of measurement:
- 1 cup of butter
- 1 cup of granulated sugar
- 1 cup of beaten eggs (about 4-6 large eggs, depending on size)
- 2 cups of cake flour (all-purpose flour can be used as a substitute)
Remember that the technique for making a genoise or sponge cake is crucial, as it involves careful folding of the ingredients to maintain the cake's light and airy texture. It's also important to be precise with measurements and follow the instructions closely for the best results.
Feel free to experiment and adjust the ratio slightly to suit your taste preferences or the specific requirements of your recipe. But this "1-1-1-2" ratio is a good starting point for a classic yellow sponge cake like genoise.