Hello, I’m Laura. Today, we’re going to make whole egg sponge cake (genoise) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Whole Egg Sponge Cake (Genoise) Recipe
Whole Egg Sponge Cake (Genoise) is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Whole Egg Sponge Cake (Genoise) is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook whole egg sponge cake (genoise) using 5 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Whole Egg Sponge Cake (Genoise):
- Get 3 m~l Egg
- Make ready 90 grams Granulated sugar
- Prepare 100 grams Cake flour
- Prepare 20 grams ☆Unsalted butter
- Make ready 30 grams ☆Milk
Steps to make Whole Egg Sponge Cake (Genoise):
- Line the cake tin with parchment paper. It will stick easily if you lightly coat the paper with vegetable oil.
- Place the eggs and granulated sugar into a bowl and place into a hot water bath, and warm up to about 40°C (a little more than body temperature). Remove from the hot water bath and stir to completely dissolve the sugar.
- Using the hot water from the hot water bath in Step 2, dissolve the ☆ ingredients and keep it warm as-is.
- Whip the batter from Step 2 using an electric mixer on high speed for 5 minutes. It’s done once you can lift it up and it disappears after letting it drop. Then whip on low speed for 3 minutes to make it nice and smooth.
- Sift in the cake flour, write a "J" with the spatula about 30 times while mixing thoroughly. Turn the bowl to the left at the same time.
- Stir in the ☆ butter, and mix thoroughly about 40 times using the same "J" pattern as listed above. It’s finished once it turns smooth and produces a glaze.
- Pour into the mold, and drop the mold from a height of about 10cm three times to remove the air. The batter that is sticking to the spatula will not swell up properly so don’t add it in.
- Bake in an oven preheated to 160°C for approximately 30~35 minutes. It will plump up nicely.
- Drop the cake once from a height of about 20cm to prevent it from shrinking. Flip it upside down onto a rack, and let sit for 5 minutes to cool.
- Flip it upright, remove the paper from the sides, cover with a wet cloth, and let cool completely. Place into a plastic bag and let sit for 1/2~1 day.
So that’s going to wrap this up with this distinctive dish whole egg sponge cake (genoise) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
