White Chocolate Genoise Italian Sponge Cake Recipes

WHITE CHOCOLATE GENOISE (ITALIAN SPONGE CAKE)

Steps:

• Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.
• In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.
• Remove the bowl from the heat and let the mixture cool.
• Into a bowl sift together the flour and the salt.
• In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.
• Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
• Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.
• Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.
• Invert the cake onto another rack and remove the wax paper.
• Reinvert the cake onto the rack and let it cool completely.

GENOISE

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.

ITALIAN BASIC GENOISE (SPONGE CAKE)

Steps:

• Preheat oven to 350 degrees.
• Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches.
• Preheat oven to 350 degrees F.
• Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
• Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven.
• Bake until tops are springy to the touch, about 45 to 50 minutes.
• Remove the cakes from the pans and cool on a wire rack.
• When cool, use a long serrated knife to slice off the tops of the cakes.
• For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.