GÉNOISE SPONGE

In a double boiler, whip the eggs and sugar for 2 to 3 minutes. Remove from the heat and continue to whip for 15 minutes until achieving a light foamy texture, set aside. In a mixing bowl, sift together the flour, cacao powder and corn flour. Stir in the sifted dry ingredients in to the whipped egg whites until completely incorporated. Pour into greased and floured molds and bake at 356°F (180°C) for approximately 30 minutes.

For a 10 x 15 inch mold