Genoise Sponge¶
 Serves |
 Total Time |
|---|---|
| 1 9-inch cake | 38 minutes |
Ingredients¶
4 eggs
132 g granulated sugar
0.33 tsp vanilla- 0.25 tsp salt
120 g cake flour
25 g butter
Cookware¶
- 1 cake pan
- 1 parchment paper
- 1 large heat-proof bowl
- 1 hand mixer
Instructions¶
Step 1¶
Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.
Step 2¶
In a large heat-proof bowl, add the eggs, granulated sugar, vanilla, and salt. Place the bowl inside a larger bowl filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down.
Step 3¶
Reduce to the lowest speed and mix for 3 minutes to pop large air bubbles.
Step 4¶
Sift in the cake flour in three parts, gently folding after each time.
Step 5¶
To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter.
Step 6¶
Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.
Step 7¶
Remove all parchment paper and allow it to cool completely on a cooling rack. Slice into even layers using a leveler and top with fresh fruit and fill with cream. Enjoy! See Note 3 for the sugar syrup option.
Source