Whole Egg Sponge Cake (Genoise). The egg foam method is the method we use to make genoise, French macarons, sponge cake, and angel food cake, among others. Batters made using this method are generally very low in fat, often having no extra fat added, except the fat in the egg yolks, if whole eggs are called for. Sponge cake may be light and airy, but it's also strong and absorbent, which means it works well with fillings and frostings (like this version with strawberries and Swiss meringue buttercream).
Great recipe for Whole Egg Sponge Cake (Genoise). This is a basic genoise for making cakes. I figured I would leave behind a recipe. You can have Whole Egg Sponge Cake (Genoise) using 5 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Whole Egg Sponge Cake (Genoise)
- It’s 3 of m~l Egg.
- Prepare 90 grams of Granulated sugar.
- You need 100 grams of Cake flour.
- Prepare 20 grams of ☆Unsalted butter.
- You need 30 grams of ☆Milk.
If you get nervous and under-mix it, then the consistency will be rough. The whipping time is approximate so please. Genoise (pronounced "JENN-wahz") is a simple sponge cake made with eggs, sugar, flour, and sometimes melted butter and vanilla extract. If made correctly, it's a light and fluffy cake that is frequently used in layer cakes.
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..
It can be flavored with chocolate and other ingredients or left as a classic vanilla cake, paired with jam, cream, buttercream, fruit curd, and more. This cake recipe is from France. This is usually baked as a sheet cake and is used in desserts where layers of cakes are used. This is a very simple cake and is very buttery in taste. Genoise (French butter sponge cake or European sponge cake) uses the whole egg method.
