Easiest Way to Prepare Ultimate Moist and Fluffy Sponge Cake (Genoise Sponge Cake)

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, moist and fluffy sponge cake (genoise sponge cake). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Bring the eggs to room temperature. Line the mold with parchment paper. It sticks well if you grease the mold lightly. Tags to find the recipe : moist vanilla sponge cake recipe moist and fluffy vanilla cake recipe moist vanilla cake recipe with oil vanilla cake recipe from Cooking sponge cake without oven - basic plain vanilla sponge cake - sponge cake recipe in pressure cooker Sponge Cake Recipe in Tamil.

Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook moist and fluffy sponge cake (genoise sponge cake) using 6 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake):

1. Get 3 Eggs (large)
2. Prepare 90 grams White flour
3. Get 90 grams Sugar
4. Prepare 40 grams Butter (unsalted if available) (or baking margarine)
5. Get 30 ml Milk
6. Take 1 tbsp Water

Genoise Sponge Recipe Steps Asian Desserts Sponge Cake Christmas Cake How To Make Cake Cake Recipes Moist Sponge. How to make a sponge cake. It's easy and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise).

Instructions to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake):

1. 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.
2. Combine the milk and butter in a container and heat up in a microwave. Melt the butter completely. Preheat the oven to 170℃.
3. 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℃.
4. 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.
5. When thickened (about 5 minutes from Step 3 to this point), whisk slowly at low speed for about 3 minutes.
6. It looks shinier than when you whipped at high speed.
7. Change to a whisk. Add 1 tablespoon of water and whisk gently (by adding water, the flour will mix in easily).
8. Add the prepared flour in one go and whisk about 30~35 times.
9. 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.
10. 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.
11. Pour the batter from Step 10 into the mold. Tap it on the counter to remove air.
12. Bake for 30-35 minutes at 170℃.
13. When you insert a skewer and it comes out with uncooked dough, bake for another 5 minutes while keeping an eye on the cake.
14. When it's baked, drop it from a height of 20 cm to prevent it from shrinking.
15. 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.
16. 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.
17. Slice into your desired thickness.

It's easy and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise). Once you have this recipe down (you'll memorize it after a couple rounds), you'll be baking things that look and taste like they are from. Génoise sponge is an essential base for many pastry applications. Try Chef Philippe's easy recipe with illustrated, step-by-step instructions.

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