Whole Egg Sponge Cake (Genoise).
You can cook Whole Egg Sponge Cake (Genoise) using 5 ingredients and 10 steps. Here is how you cook it.
Ingredients of Whole Egg Sponge Cake (Genoise)
- It’s 3 of m~l Egg.
- It’s 90 grams of Granulated sugar.
- Prepare 100 grams of Cake flour.
- You need 20 grams of ☆Unsalted butter.
- It’s 30 grams of ☆Milk.
Whole Egg Sponge Cake (Genoise) step by step
- Line the cake tin with parchment paper. It will stick easily if you lightly coat the paper with vegetable oil..
- Place the eggs and granulated sugar into a bowl and place into a hot water bath, and warm up to about 40°C (a little more than body temperature). Remove from the hot water bath and stir to completely dissolve the sugar..
- Using the hot water from the hot water bath in Step 2, dissolve the ☆ ingredients and keep it warm as-is..
- Whip the batter from Step 2 using an electric mixer on high speed for 5 minutes. It's done once you can lift it up and it disappears after letting it drop. Then whip on low speed for 3 minutes to make it nice and smooth..
- Sift in the cake flour, write a "J" with the spatula about 30 times while mixing thoroughly. Turn the bowl to the left at the same time..
- Stir in the ☆ butter, and mix thoroughly about 40 times using the same "J" pattern as listed above. It's finished once it turns smooth and produces a glaze..
- Pour into the mold, and drop the mold from a height of about 10cm three times to remove the air. The batter that is sticking to the spatula will not swell up properly so don't add it in..
- Bake in an oven preheated to 160°C for approximately 30~35 minutes. It will plump up nicely..
- Drop the cake once from a height of about 20cm to prevent it from shrinking. Flip it upside down onto a rack, and let sit for 5 minutes to cool..
- Flip it upright, remove the paper from the sides, cover with a wet cloth, and let cool completely. Place into a plastic bag and let sit for 1/2~1 day..
