Genoise Sponge Cake Video Recipes
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 SPONGE CAKE (VIDEO)
This sponge cake recipe by Chef Keiko Ishida is super soft, incredibly moist and cotton fluffy. It makes the perfect tea cake, dusted with icing sugar and served with fresh fruit. It's also an excellent sponge cake base for layering and filling with your favourite creams and fruit.
Provided by Celia Lim
Categories Breakfast Dessert Snacks and Treats Tea
Time 1h15m
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 170°C (338°F) with top and bottom heating mode. Set an oven rack in the lower half of your oven.
- Line the base of a 6 x 3-inch tall round cake pan or 7 x 2.5-inch standard round cake pan with parchment paper. Line the sides with a long strip of parchment paper that sits about 1-inch (2-cm) above the rim. Note: A 6 x 3-inch tall round pan will give you a taller cake as shown in the post.
Nutrition Facts : ServingSize 1 serving, Calories 173 kcal, Carbohydrate 28 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 70 mg, Sodium 29 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g
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