Genoise is a classic sponge cake enriched with butter and eggs. Genoise Sponge is often used as a base for European-style tortes Victoria sponge cake, shortcakes etc.
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Prep Time15 Minutes
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Cook Time30 Minutes
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In that case, it needs to be brushed with any flavoured syrup, or simple syrup, to keep it moist and add a complementary flavor to the finished cake.
While genoise isn’t hard to make, it takes careful attention to detail as well as a light touch, fold the flour into the batter gently, or you’ll end up with a dense cake.
Ingredients
Directions
Preheat the oven to 165 degree Celsius.
In a heatproof bowl, whisk together the eggs and the sugar.
Place the bowl over a saucepan of boiling water, making sure the bottom of the bowl isn’t touching the water.
Whisk the mixture constantly over the saucepan of hot water.
Using an electric mixer with the whip attachment, beat the mixture on medium-high speed until it becomes very light and fluffy, about 10 minutes. It should be lighter in color, and be very thick; the batter should fall in ribbons from the beater.
Remove the bowl from the saucepan.
Add butter and vanilla and mix well.
Add the cake flour in 2 to 3 additions and fold in gently to incorporate. Make sure not to over mix or deflate the eggs.
Transfer the batter into the lined 8 inch pan and tap to remove any large air bubbles.
Bake in a preheated oven @ 165 C for 30 to 35 minutes, or until a skewer inserted in the middle comes out clear.
The finished cake will be gold brown and spring back when touched lightly in the center.
Take it out of the oven and let it cool down completely before cutting the cake.
Store the genoise sponge Store leftover cake, well wrapped, at room.
Tips :
The genoise sponge is naturally leavened by aerated eggs, so be very careful while mixing in the dry ingredients. Careful not to over mix or deflate the aerated eggs
Use the bain-marie method, a gentle heating of egg mixture over simmering water, to help the eggs whip up to a large volume. If you have a thermometer, you can measure the heat to 110F /43C
Beat at high speed until the egg mixture is thick and tripled in volume, about 5 to 10 minutes. The batter will appear pale yellow and fall back in a thick ribbon form. This air whipped into the eggs makes this cake soft and spongy.
Using Cake flour will help you get that perfect texture, even though you can use all-purpose flour + 4 tbsp corn starch in the recipe.
Click here to know how to make cake flour at home
Using a large balloon whisk, gently fold cake flour into remaining egg mixture in two additions, just until combined. A whisk helps thoroughly incorporate the flour without disturbing the aeration.
Do try the recipe and let me know how it turned out. If you like it please like and share.
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