Moist and Fluffy Sponge Cake (Genoise Sponge Cake)
Moist and Fluffy Sponge Cake (Genoise Sponge Cake)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, moist and fluffy sponge cake (genoise sponge cake). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is something which I’ve loved my entire life.

Bring the eggs to room temperature. Line the mold with parchment paper. It sticks well if you grease the mold lightly.

To begin with this particular recipe, we must first prepare a few ingredients. 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):
  1. Take 3 Eggs (large)
  2. Get 90 grams White flour
  3. Prepare 90 grams Sugar
  4. Take 40 grams Butter (unsalted if available) (or baking margarine)
  5. Make ready 30 ml Milk
  6. Prepare 1 tbsp Water

To check whether the génoise is cooked, insert the blade of a knife in the cake. If nothing sticks to the blade, you can. Pour the sponge cake mix on the dough after it doubles in size. Bake as the same temperature and duration Japanese sponge cake is bouncy like a piece of sponge, with the soft and delicate texture resemble cotton This was lovely.

Steps 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.

Green tea powder is a good idea for next time. 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). 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.

So that is going to wrap it up for this special food moist and fluffy sponge cake (genoise sponge cake) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!