Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, whole egg sponge cake (genoise). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Great recipe for Whole Egg Sponge Cake (Genoise). This is a basic genoise for making cakes. I figured I would leave behind a recipe.
Whole Egg Sponge Cake (Genoise) is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Whole Egg Sponge Cake (Genoise) is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have whole egg sponge cake (genoise) using 5 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Whole Egg Sponge Cake (Genoise):
- Get 3 m~l Egg
- Prepare 90 grams Granulated sugar
- Take 100 grams Cake flour
- Make ready 20 grams ☆Unsalted butter
- Get 30 grams ☆Milk
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. Vanilla Genoise is, basically, a vanilla sponge cake. Ok, so what is a sponge cake?
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.
It's a cake that gets most of it's structure from whipped eggs. Like every sponge cake recipe, Vanilla Genoise is balanced more towards structure builders than tenderizers. This means the cake is not only light and airy from the whipped eggs, it's also. A Genoise is a sponge cake that is leavened naturally with eggs using the foaming method which is the gentle warming of the eggs with sugar and beating them until they are foamy and thick. Place the eggs and sugar in a large mixing bowl, or the bowl of your stand mixture.
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