Nutrition Facts
6 servings
6
Traditional Genoise Recipe
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Both the most well-known cake and one of the most delicate to get right: it's the sponge cake. This one is very soft. Traditional sponge cake can be used to make a layered birthday cake or a log cake. It is still easy and quick to make, even without a mixer, but you must follow the instructions carefully.
Ingredients
4 Egg
125 Granulated sugar
125 Flour 45
Directions
1
Preparation of the mold Butter a 22 cm diameter mold, evenly coat it with flour by tapping it from all sides, remove the excess, and store it in the refrigerator until use - (this precaution prevents the butter from mixing with the batter and causing it to stick to the mold) - if it is a non-stick mold, simply butter it without flouring before placing it in the cold.
2
Preparation of the sponge cake batter In a mixing bowl, place the whole eggs and sugar, and whisk quickly until combined.
3
Bring water to a boil in a pot, place a mixing bowl over the pot, and whisk the mixture at high speed until it triples in volume (about 5 minutes).
4
When the mixture is at 40/45°C (do not exceed 50°C), remove the bowl from the water bath and continue to beat at medium speed until the mixture cools down (it should then be cold and firm and form a "ribbon").
5
Pour the flour over the entire surface of the remaining mixture, sifting it through a sieve to avoid deflating the batter, then add the buttered portion and gently mix until the mixture is homogeneous.
6
Pour into the mold Pour the mixture into the mold that was in the refrigerator - bake at 200°C (thermostat 6/7) for about 25 minutes.
7
Possible variations For the "chocolate" sponge cake (base for the Black Forest cake), replace 25 g of flour with 25 g of cocoa powder and sift it with the flour to incorporate it into the mixture. For the "coffee" sponge cake (base for the mocha cake), add 5 g of instant coffee to the mixture 3 to 4 minutes before stopping the mixer - the coffee will melt and dissolve into the batter.
Ingredients
Ingredients
4 Egg
125 Granulated sugar
125 Flour 45
Directions
Directions
1
Preparation of the mold Butter a 22 cm diameter mold, evenly coat it with flour by tapping it from all sides, remove the excess, and store it in the refrigerator until use - (this precaution prevents the butter from mixing with the batter and causing it to stick to the mold) - if it is a non-stick mold, simply butter it without flouring before placing it in the cold.
2
Preparation of the sponge cake batter In a mixing bowl, place the whole eggs and sugar, and whisk quickly until combined.
3
Bring water to a boil in a pot, place a mixing bowl over the pot, and whisk the mixture at high speed until it triples in volume (about 5 minutes).
4
When the mixture is at 40/45°C (do not exceed 50°C), remove the bowl from the water bath and continue to beat at medium speed until the mixture cools down (it should then be cold and firm and form a "ribbon").
5
Pour the flour over the entire surface of the remaining mixture, sifting it through a sieve to avoid deflating the batter, then add the buttered portion and gently mix until the mixture is homogeneous.
6
Pour into the mold Pour the mixture into the mold that was in the refrigerator - bake at 200°C (thermostat 6/7) for about 25 minutes.
7
Possible variations For the "chocolate" sponge cake (base for the Black Forest cake), replace 25 g of flour with 25 g of cocoa powder and sift it with the flour to incorporate it into the mixture. For the "coffee" sponge cake (base for the mocha cake), add 5 g of instant coffee to the mixture 3 to 4 minutes before stopping the mixer - the coffee will melt and dissolve into the batter.
Notes
-
Mickaël
Genoise I don't do half the preparation with butter; it's too fatty. And I keep the oven door closed until the end of the cooking; it prevents the genoise from becoming too soggy when adding a cooked syrup on top. It also helps to keep the genoise fresh for longer. -
Touille
Robot And if you don't have a mixer and a mixing bowl, what do we do? All my sponges failed and didn't exceed 2 cm in thickness... My suggestion: Buy a mixer if you don't have one! -
Hatem
Butter I made it with butter and it didn't fall, however it is more delicious. My suggestion: You can bake at a temperature lower than 200°C. -
Bruno
Do not add butter My suggestion: If you want a sponge cake that is light and especially does not collapse: definitely do not add butter! In fact, it seems to me that bakers never add butter in a sponge cake. -
Albertine
Finally! I just tried this recipe, and I am simply pleased. I didn't think I could do it, but here we are! My whole family loves it, and my daughter, don't even get me started! Thank you for this fabulous recipe. My suggestion: I added a few drops of bitter almond flavoring.
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