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

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, moist and fluffy sponge cake (genoise sponge cake). It is one of my favorites. This time, 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.

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

To begin with this recipe, we have to 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 it.

The ingredients needed to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake):
  1. Get 3 Eggs (large)
  2. Make ready 90 grams White flour
  3. Prepare 90 grams Sugar
  4. Prepare 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.

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.

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 this up for this exceptional food moist and fluffy sponge cake (genoise sponge cake) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!