Hi, I am Joana. Today, I’m gonna show you how to make moist and fluffy sponge cake (genoise sponge cake) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moist and Fluffy Sponge Cake (Genoise Sponge Cake) Recipe
Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have moist and fluffy sponge cake (genoise sponge cake) using 6 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake):
- Take 3 Eggs (large)
- Take 90 grams White flour
- Get 90 grams Sugar
- Prepare 40 grams Butter (unsalted if available) (or baking margarine)
- Take 30 ml Milk
- Get 1 tbsp Water
Instructions to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake):
- Bring the eggs to room temperature. Sift the flour 2-3 times. Line the mold with parchment paper. It sticks well if you grease the mold lightly.
- Combine the milk and butter in a container and heat up in a microwave. Melt the butter completely. Preheat the oven to 170℃.
- Put the eggs into a bowl, add the sugar all at once and whip with a hand mixer (high speed) in a bain marie at about 60℃.
- Check the temperature of the egg mixture and when it’s 36℃ (it should feel a little warm when you touch), remove from the bain-marie and continue to whip at high speed. Use the same bain marie to keep the milk and butter mixture warm.
- When thickened (about 5 minutes from Step 3 to this point), whisk slowly at low speed for about 3 minutes.
- It looks shinier than when you whipped at high speed.
- Change to a whisk. Add 1 tablespoon of water and whisk gently (by adding water, the flour will mix in easily).
- Add the prepared flour in one go and whisk about 30~35 times.
- Remove the milk and butter mixture from the bain marie, and add a small amount of the batter from Step 8 into it and mix. It’s easier to mix them this way than adding the milk and butter mixture as it is to the batter.
- Pour the Step 9 mixture into the batter from Step 8, and mix with a rubber spatula from the bottom 10-15 times. If the batter becomes creamy and shiny, it’s done.
- Pour the batter from Step 10 into the mold. Tap it on the counter to remove air.
- Bake for 30-35 minutes at 170℃.
- When you insert a skewer and it comes out with uncooked dough, bake for another 5 minutes while keeping an eye on the cake.
- When it’s baked, drop it from a height of 20 cm to prevent it from shrinking.
- Place upside down on a cooling rack, remove from the mold and peel off the parchment paper. Cover with a tightly wrung out cloth to cool.
- When it’s cooled completely, put it in a plastic bag to rest in the fridge for 1/2-1 day. Doing so, the sponge cake will settle down and become easier to slice.
- Slice into your desired thickness.
So that is going to wrap it up with this special dish moist and fluffy sponge cake (genoise sponge cake) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
