Genoise Cake Recipe

The Genoise Cake Recipe is a classic European sponge cake that has been made in Italian and French kitchens for centuries. Its customs beaten eggs to create lift in the cake, rather than trusting on baking powder or some other kind of chemical livener. This harvests an airy cake that tastes like it has been crafted in a fine patisserie. Genoise sponge is particularly good for taking on liqueur, fruit curd, buttercream, jam, or any other ingredients covering liquid. The last cake is light and moist - it won’t last long on the table.

Ingredients:

Five and three fourth oz all-purpose flour plain flour
Six eggs room temperature
Three fourth cup superfine sugar
One teaspoon vanilla
One oz butter melted and cooled
One cup whipping cream
Two teaspoon confectioner’s sugar
One lb. strawberries

Preparation Procedure:

Step No: - 01

Prepare the components for the genoise sponge cake.

Step No: - 02

Grease an 8” smoothed cake tin with butter, then dust with flour. If there is any additional flour, then shake it off. Pre-heat the oven to 316°F.

Step No: - 03

Examine the flour into a bowl. Repeat the sifting a second time into another bowl to ensure the flour is light and clump-free. Set sideways.

Step No: - 04

Add the fine sugar, vanilla, and eggs to a large heat-proof bowl and whisk with an electronic hand beater till combined.

Step No: - 05

Place the bowl over a saucepan of seething water (bain-marie), making sure the water doesn’t reach the lowest of the bowl. Beat the mixture on high for 10-12 minutes or till the texture is thick and glossy.

Step No: - 06

It will have nearly doubled in size and when you lift out the beater, a ribbon trail should form. Eliminate the bowl from the heat.

Step No: - 07

Lightly scoop the butter over the egg mixture sideways with half the flour. Softly fold them in using a spoon or spatula. Add the residual flour and fold it in until just combined.

Step No: - 08

Pour the cake batter into the ready pan ensuring the surface of the cake is smooth, then bake till the top is a light golden color (about 35-36 minutes). Other symbols that the cake is ready are a skewer injected comes out clean, or the sides are a little coming away from the pan. Allow the genoise to cool for 5-6 minutes then turn out onto a wire rack to cool completely.

Step No: - 09

Use a notched knife to slice the cake in half then smother the bottom half with jam and then cream. Substitute the top half of the cake and cover with cream, then garnish with strawberries.

Genoise Cake Recipe || World Food Recipe ||