GENOISE
The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding (stirring without deflating) is the biggest factor. Be gentle!
Provided by Kevin Ryan
Categories Desserts Cakes Sponge Cake Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
- Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
- Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
- Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
- Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.9 g, Cholesterol 80.5 mg, Fat 4.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 28.7 mg, Sugar 12.8 g
GENOESE SPONGE
This cake has a nice buttery color, and a fairly firm texture.
Provided by Carol
Categories World Cuisine Recipes European Italian
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease a 10 inch tube pan.
- Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
- In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared pan.
- Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favorite frosting.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 41.4 g, Cholesterol 122.7 mg, Fat 15.2 g, Fiber 0.3 g, Protein 4.5 g, SaturatedFat 9 g, Sodium 221.5 mg, Sugar 25.2 g
PAUL'S GENOISE SPONGE
Make the most of British summer berries by piling them onto a stunning layered sponge
Provided by Paul Hollywood
Categories Afternoon tea, Treat
Time 1h10m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
- Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
- Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen - a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
- Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
- To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.
Nutrition Facts : Calories 621 calories, Fat 42 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.26 milligram of sodium
4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Provided by Natasha Kravchuk
Categories Easy
Time 35m
Number Of Ingredients 4
Steps:
- Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
- In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
- Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here's the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
GENOISE
Learn to make this ethereal European sponge cake and you'll be rewarded with a repertoire of outstanding desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-by-16-inch sheet cake or one 9-inch round cake
Number Of Ingredients 8
Steps:
- Coat a 12-by-16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray. Line with parchment; coat with cooking spray. Dust with flour, tapping out excess. Stir together flour and salt into a medium bowl; set aside. Preheat oven to 450 degrees for sheet cake or 400 degrees for round cake, with rack in lower third.
- Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Return bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
- Remove bowl from mixer. Sift flour mixture over the top; using a large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold to incorporate completely.
- Spread batter evenly in sheet or pan with a large offset spatula. Bake until golden brown and springy to the touch, about 6 minutes for 12-by-16-inch cake and 15 minutes for 9-inch round cake.
- For the 12-by-16-inch cake: Run a small knife around sides of sheet; invert onto a wire rack. Remove parchment. For the roll, transfer cake to a dish towel dusted with confectioners' sugar, and roll up, starting at a short end; for the torte, reinvert cake onto the rack. Let cool completely. For the 9-inch round cake: Let cool in pan on a wire rack for 15 minutes; run a small knife around sides of pan. Invert onto rack; remove parchment, and reinvert onto rack. Let cool completely.
GéNOISE SPONGE WITH BLUEBERRY COMPôTE AND VANILLA CREAM
This superbly light sponge cake makes a wonderful afternoon treat with a cuppa, or try it as a dessert served with lashings of cream.
Provided by James Martin
Categories Cakes and baking
Yield Makes 1 x 22cm/9in cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 22cm/9in round cake tins.
- For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.
- Gently fold in the flour and melted butter until smooth. Divide between the prepared cake tins.
- Bake for 20-30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
- To make the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water into a small saucepan. Place over a medium heat and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken.
- Place the cream into a large bowl and add the vanilla seeds. Whip with a whisk until thick.
- To serve, spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar.
ITALIAN SPONGE CAKE (PAN DI SPAGNA)
Follow this simple sponge cake recipe and master the art of the classic Italian sponge cake (pan di Spagna). You will love this light, airy and delicious cake that is fat and dairy-free. Enjoy it plain with a cup of tea or coffee or upgrade it to a celebration cake.
Provided by Irina
Categories Cake
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 355 degrees F/180 degrees C. Generously butter and flour an 8-inch/20 cm round cake pan and set aside. Place eggs and granulated sugar in a large bowl and slightly beat with a hand whisk.
- Continue to whisk and bring the bowl over a bain-marie/water bath to warm the mixture up to 104 degrees F/40 degrees C (warm to the touch). Remove the bowl from the bain-marie/water bath and beat the eggs/sugar mixture with an electric mixer until the volume is doubled for about 12 to 15 minutes. Add sifted flour and mix with a rubber spatula.
- Pour the dough into the prepared pan and bake in the preheated oven for 20 to 25 minutes. Check the readiness of the biscuit with a toothpick or a cake tester: once it comes out clean out of the sponge, the biscuit is ready.
- Let it cool for 10 minutes in the oven off (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake. Next, remove the sponge from the oven, let it cool for the other ten minutes. Then remove it from the pan by flipping it upside down and cool on a cooling rack, also known as a wire rack.
Nutrition Facts : ServingSize 1 slice, Calories 142 calories, Sugar 15.2 g, Sodium 31 mg, Fat 2.3 g, SaturatedFat 0.7 g, Carbohydrate 26.6 g, Fiber 0.4 g, Protein 4.3 g, Cholesterol 82 mg
CLASSIC GENOISE
Provided by Food Network
Categories dessert
Time 50m
Yield 2 baking sheets or 2 (8-inch)c
Number Of Ingredients 5
Steps:
- Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
- Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
- Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
- VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it.
- Jacques' Tip: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.
VANILLA GENOISE, VANILLA SPONGE CAKE
Light as a feather Vanilla Genoise (vanilla sponge cake). This cake will absorb lots of syrup for an extra layer of flavor and moisture. I like to add a bit of rum to the syrup, but you can use vanilla, Grand Marnier or whatever flavor you'd like. This classic cake is especially delicious with whipped cream, mousse and/or fresh fruit
Provided by Eileen Gray
Categories Cakes/Cupcakes Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Line the bottom of two 8" cake pans with a parchment round, or butter and flour the pan. Preheat the oven to 350°F (don't use the convection setting).
- Melt the butter in a small saucepan, cook until the milk solids sink to the bottom of the pan and become brown. Drain the butter into a medium bowl, leaving the milk solids in the pan. Stir the vanilla into the browned butter and set aside.
- Put the eggs, sugar and salt in a mixer bowl. Set the bowl over a pan of simmering water (don't let the bowl touch the water) and whisk until the eggs are slightly warmer than body temperature. Put the bowl onto the mixer and whisk until the eggs are tripled in volume.
- Sift half the flour over the egg mixture and use a balloon whisk to fold, repeat with the remaining flour. Whisk 1 cup of the batter into the browned butter to lighten the butter, then whisk in another cup of batter.
- Fold the butter mixture into the batter just until combined. Don't over mix or you'll loose some volume in the cake. Divide the batter evenly between the pans.
- Bake until the cake springs back when pressed in the center, about 30 minutes. Cool in the pan for 10 minutes before turning out onto a cooling rack.
- Cool completely before filling and frosting.
- Trim the top of the cake to level, if desired, split each cake into two layers.
- Brush the layers generously with syrup before filling & icing.
Nutrition Facts : Calories 243 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 15 grams fat, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 12, Sodium 104 milligrams sodium, Sugar 26 grams sugar
NO FUSS GENOISE SPONGE CAKE (MARY BERRY'S)
An easy and effective way to make the perfect genoise sponge cake.
Provided by Rachel Ballard
Categories Dessert
Time 47m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 Fahrenheit, line 2 6-inch baking pans (or 1 9-inch) with parchment paper on the bottom only. Don't grease the sides. Set aside.
- Melt the butter in a sauce pan or microwave, set aside to cool slightly.
- Mix the flour and cornstarch together in a small bowl. If you are using all purpose flour, make sure to add the baking powder and pinch of salt listed in the notes area of this recipe. Sift the flour and cornstarch together a couple of times to remove any lumps and set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar on full speed until the mixture is almost white, triples (at least) in volume and reaches ribbon stage (see post above). About 10 to 11 minutes on high for a stand mixer, closer to 15 minutes for a hand mixer and 20 minutes or more if whisking by hand.
- Add half the flour very gently. Fold in to the egg mixture, then add half the butter, pouring it around the edge of the bowl. Fold in. Repeat with the remaining half of the flour and butter. Take care not to fold out too much air.
- Transfer the batter to your baking pan(s) and bake 22-25 minutes on the center rack, with the cakes closer to the oven door. Try not to open the door for the first half of baking.
- Check your cakes a bit early if your oven runs hot. They should spring back when gently pressed or a toothpick comes out clean.
- Use a sharp knife to run around the edges of the pan, then turn the cakes out onto a cooling rack to cool completely.
- Cakes themselves will be good tightly wrapped for up to 4 days. Layers may also be frozen for up to 2 months tightly wrapped.
Nutrition Facts : Calories 213 kcal, Carbohydrate 26 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 129 mg, Sodium 100 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g, ServingSize 1 serving
GéNOISE SPONGE
Génoise sponge is an essential base for many pastry applications. Try Chef Philippe's easy recipe with illustrated, step-by-step instructions.
Provided by Chef Philippe
Categories Pastry Bases
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Before starting this Génoise Sponge recipe, make sure you have organised all the necessary ingredients.
- Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient.
- Using a hand whisk, beat the preparation over a bain-marie.
- The temperature should reach roughly 40°C.
- Finish beating with an electric whisk until cooled down completely. If you do not have an electric whisk, you can finish beating manually. The preparation is ready when doubled in volume.
- Add the sifted flour...
- ... stirring gently with a rubber spatula or a skimmer, in rotating motions.
- Butter and flour a round cake tin. Pour the mixture.
- Bake at 180°C (gas mark 4).
- The génoise sponge is ready when golden. To check whether the génoise is cooked, insert the blade of a knife in the cake. If nothing sticks to the blade, you can remove the dish from the oven.
- Remove from the mould. Leave to cool on a rack.
More about "genoese sponge recipes"
GENOISE | KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (3)Calories 154 per servingTotal Time 2 hrs
- Preheat the oven to 350°F. Line two 9" round cake pans, three 8" round cake pans, or one 10" x 15" jelly roll pan with parchment. Or grease and flour the bottom (but not the sides) of the pans.
- Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water.
- Whisk the mixture constantly until the sugar has dissolved and it's just warm to the touch, about 110°F. Remove the bowl from the saucepan.
GENOISE (SPONGE CAKE) RECIPE | BON APPéTIT
From bonappetit.com
3/5 (5)Estimated Reading Time 3 mins
- Place racks in upper and lower thirds of oven; preheat to 400°. Lightly coat two 18x13" rimmed baking sheets with nonstick spray and line with parchment paper, leaving a slight overhang on longer sides. Smooth to eliminate air pockets. Lightly coat parchment with nonstick spray. Beat egg yolks in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until light and frothy. With the motor running, gradually stream in ¾ cup sugar and beat until super voluminous and light and mixture leaves a very slowly dissolving ribbon when it falls off the end of the whisk and back into the bowl, about 4 minutes. Rub a small dab between your fingers—it should be grit-free (this means all the sugar is dissolved). Scrape yolk mixture into a large wide bowl.
- Thoroughly wash and dry mixer bowl and whisk, then beat egg whites and salt on medium-high until frothy. Increase speed to high and gradually add remaining ¾ cup sugar in a steady stream. Beat until meringue is glossy and forms medium peaks, about 3 minutes; beat in vanilla. (Do not overbeat—it will look dry and curdled—this makes it difficult to fold in and yields a dense genoise).
- If making chocolate genoise, sift flour and cocoa powder over egg yolk mixture (or just flour if making vanilla). Vigorously fold in with a large rubber spatula, running it down along bottom of bowl and lifting up through center and over the top as you rotate bowl. The mixture will seize up and thicken quite a bit. Add one-third of meringue and mix thoroughly to incorporate (this will lighten the batter). Gently fold in remaining meringue in 2 batches (err on the side of mixing less rather than more; it’s okay if a few streaks of batter remain).
- Divide batter between prepared baking sheets and spread evenly with a large offset spatula, working into corners. Bake, rotating pans from top to bottom and front to back halfway through, until top is golden and center springs back when gently pressed, 10–14 minutes. Let cool.
GENOISE SPONGE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 1Total Time 45 minsCategory Dessert
- Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease one 25 cm (10 inch) Genoise tin or two shallow 22 cm (9 inch) round cake tins with melted butter. Line the base with baking paper, then grease the paper. Dust the tin with a little flour, shaking off any excess.
- Sift the flour three times onto baking paper. Mix the eggs and sugar in a large heatproof bowl. Place the bowl over a pan of simmering water, making sure the base doesn't touch the water, and beat with electric beaters for 8 minutes, or until the mixture is thick and fluffy and a ribbon of mixture drawn in a figure of eight doesn't sink immediately. Remove from the heat and beat for 3 minutes, or until slightly cooled.
- Add the cooled butter and sifted flour. Using a large metal spoon, fold in quickly and lightly until the mixture is just combined.
- Spread the mixture evenly into the tin. Bake for 25 minutes, or until the sponge is lightly golden and has shrunk slightly from the side ofthe tin. Leave the cake in the tin for 5 minutes before turning out onto a wire rack to cool. The top can be lightly dusted with sifted icing sugar just before serving.
GENOISE SPONGE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4.5/5 (4)Category Mother's Day RecipesCuisine French RecipesCalories 319 per serving
- Heat the oven to 180°C/fan160°C/gas 4. Grease a 20cm loose-bottomed cake tin and line the base with baking paper.
- Half-fill a saucepan with water, bring to the boil, then take off the heat. Meanwhile break the eggs into a large heatproof bowl and add the sugar. Set the bowl over the pan so it’s not touching the water. Whisk the eggs and sugar with an electric hand mixer for 3-5 minutes until light, mousse-like and doubled in size.
- Remove the bowl from the pan and whisk more until cooled and the ribbon stage is reached. To test for this, turn off the mixer, lift out the whisks and let the mixture fall back in. It should fall in a ribbon-like trail and hold itself there for a few seconds before sinking back in. If not, whisk more, then repeat.
- Carefully pour the melted butter around the edge of the mixture, keeping the white milk solids in the pan (discard these). As you pour the butter, start gently folding it in using a balloon whisk, lifting and folding the mixture in a figure-of-eight motion but NOT beating or whisking it. Continue until there are no traces of butter left.
CLASSIC GENOISE SPONGE CAKE RECIPE (ONLY 4 INGREDIENTS ...
From vintagekitchenvixen.com
Cuisine French, ItalianEstimated Reading Time 7 minsCategory Dessert
- Trace and cut out a circle of parchment, grease the cake pan with butter, insert the parchment cut out and dust with flour.
- Using the whisk attachment of a stand mixer, beat the eggs and sugar together until the mixture triples in volume, reaching the ribbon stage. The ribbon stage is attained when you test the batter and it temporarily holds a shape.
VEGAN GéNOISE WITH CHOCOLATE GANACHE - CUISINICITY
From cuisinicity.com
5/5 (4)Estimated Reading Time 2 minsServings 15
GENOESE SPONGE CAKE | RIVER COTTAGE
From rivercottage.net
GENOISE - VANILLA GENOISE SPONGE CAKE RECIPE - VEENA AZMANOV
From veenaazmanov.com
Ratings 39Total Time 40 minsCategory DessertCalories 113 per serving
- Grease and flour your pans with a parchment paper circle for the bottom as well as the sides of the pan.
- Place the eggs (whites and yolks) and cream of tartar in a mixing bowl with the whisk attachment.
- Swift the flour for the third time directly into the eggs. Do this in three batches folding carefully so the eggs whites don't deflate. The folding method - you are essentially making an O in front of you. So you place your spatula into the batter... go under away from you.....and come up in front of you. You are also rotating the bowl with the other hand simultaneously. Sounds complicated but it is not.
- Make sure you have all the flour incorporated into the batter before you add the butter to avoid flour pockets into the finished cake.
COFFEE GENOESE SPONGE - RECIPE IDEAS, PRODUCT REVIEWS ...
From goodhousekeeping.com
Servings 8Total Time 55 minsEstimated Reading Time 1 min
THE BEST VANILLA SPONGE CAKE RECIPE | GENOISE - THE ...
From thecookingfoodie.com
5/5 (15)Servings 8Cuisine EuropeanCategory Cake Recipes, Desserts
- Preheat oven to 340F (170C). Grease the bottom and sides of a 8-inch (20cm) round cake pan.
- Set aside.In a large bowl beat the egg whites with a pinch of salt until foamy, then gradually add sugar, until stiff peak form.Add egg yolks and whisk until combined.Sift in flour and gently fold until combined.In a small bowl whisk milk, oil and vanilla extract.
- Pour into the cake mixture, gently whisk until combined.Pour the batter into prepared pan, tap the pan on the table to release air bubbles and bake for 30-35 minutes.Allow to cool.Frequently asked questions:CAN WE MAKE VANILLA SPONGE CAKE AHEAD OF TIME?Yes, you can make vanilla sponge cake ahead of time.
GENOESE SPONGE WITH STRAWBERRIES AND CREAM | BAKING ...
From goodto.com
3.7/5 (325)Total Time 1 hr 45 minsCuisine BakingCalories 330 per serving
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