How To make Genoise
6 Eggs (large)
200 g Sugar
125 g Sifted flour
100 g Sweet butter; melted and
-clarified 1 ts Vanilla
Recipe by: Carole A. Resnick ak399@cleveland.freenet.edu 1. Grease and lightly flour one of the following: .nf .RS - two 9 inch
layer cake tins - three 7 inch layer cake tins - one 11x16 jelly-roll pan ~ two shallow 10 inch layer-cake tins .RE .fi 2. Preheat oven to 180 ?C .
3. In a large bowl combine eggs and sugar. Stir for a minute, or until
they are just combined. Set bowl over a saucepan containing 3-5 cm of hot water. Water in pan should not touch bowl; nor should it be allowed to boil. Place saucepan containing bowl over low heat for 5-10 minutes, or until the eggs are lukewarm. Stir 3 or 4 times to prevent them from cooking at the bottom of the bowl. 4. When eggs feel lukewarm to your finger and look like bright yellow
syrup, remove bowl from heat. Begin to beat at high speed for 10-15 minutes, scrapping with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool (it will almost triple in volume and look much like whipped cream). 5. Sprinkle flour, a little at a time, on top of whipped eggs. Fold in
gently, adding slightly cooled, clarified butter and vanilla. Folding can be done with electric mixer turned to lowest speed, or by hand. BE CAREFUL NOT OVERMIX. 6. Pour batter into prepared pans. Bake in preheated oven 25-30 minutes,
or until cakes pull away from sides of pan and are golden brown and springy when touched on top. 7. Remove from pans immediately and cool on cake rack. .SH "Variations:"
To the above recipe add one of the following: .PP Lemon or Orange Genoise .RS Add 1 tsp grated orange or lemon rind and 2 Tbls orange or lemon juice to melted butter BEFORE adding to batter. .RE .PP Genoise for Petits Fours .RS Genoise for petits fours should be a little firmer. Incerease flour to 180 g Bake in a 30x40 cm jelly-roll pan. .RE .PP Nutted Genoise .RS Add 75
g finely grated nuts when adding flour. .RE .PP Chocolate Genoise .RS Substitute 60 g unsweetend cocoa for 60 g of the flour. Difficulty : moderate. Precision : measure ingredients. -----
How To make Genoise's Videos
BEST Vanilla Sponge Cake Recipe
Perfect moist Vanilla Sponge
Recipe
350g Sugar
4 medium Eggs
300g Plain Flour
2tsp Baking powder
3/4 tsp Salt
115ml Sunflower oil
235ml Milk
2tsp Vanilla essence
You can also replace the oil with 115g of melted butter. For a chocolate version replace 60g of the flour with cocoa powder. The process is the same
2 x 20cm round tins. At least 5cm in height. Mine were 10cm
Bake in a preheated oven at 180C for 30 minutes. Fan off
Basic: Genoise sponge | KitchenAid UK
Fluffy and light sponge that makes for the perfect base for layered cakes and other desserts. Discover the full recipe on our website:
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Vanilla Sponge Cake Recipe | Genoise
This vanilla sponge cake is the best sponge cake I’ve ever made! The cake is pillowy, soft, spongy and yet, a bit moist. The sponge cake is perfect for so many cake recipes. This sponge cake is also known as Genoise and it’s much easier to make than you probably think it is.
Full printable recipe + tips how to make the best sponge cake:
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Ingredients:
5 Eggs, separated
3/4 cup (150g) Sugar
Pinch Salt
1 tablespoon Vanilla extract
1 cup + 2 Tbsp. (150g) All-purpose flour
3 tablespoons Milk
3 tablespoons Oil
Directions:
1. Preheat oven to 340F (170C). Grease the bottom and sides of a 8-inch (20cm) round cake pan. Set aside.
2. In a large bowl beat the egg whites with a pinch of salt until foamy, then gradually add sugar, until stiff peak form.
3. Add egg yolks and whisk until combined.
4. Sift in flour and gently fold until combined.
5. In a small bowl whisk milk, oil and vanilla extract. Add 1-2 tablespoons from the cake batter and mix until combined. Pour into the cake mixture, gently whisk until combined.
6. Pour the batter into prepared pan, tap the pan on the table to release air bubbles and bake for 30-35 minutes.
7. Allow to cool.
(케이크 기본) 폭신한 제누와즈 만들기, 케이크 시트, 스폰지 케이크 만들기, Vanilla Sponge Cake, Cake sheet [홈베이킹], 쿠킹씨 cooking see
▶구독 & 좋아요는 좋은 컨텐츠를 만드는 큰 힘이 됩니다 ^^
♡공유 많이 해주세요.
레시피는 영상 더보기를 클릭하시면 되세요.
▶페이스북 :
▶인스타그램 :
▶블로그 :
▶영상속 제품 링크
흰설탕
박력분
바닐라 익스트랙
핸드믹서(자주쓰는 제품)
오븐(자주쓰는 제품)
(구매 했을 경우 작지만 소정의 수수료가 나오며, 저에게는 소중한 힘이 됩니다.)
(케이크 기본) 폭신한 제누와즈 만들기, 케이크 시트를 만들어 보았어요.
초보자가 반드시 만들어 봐야할 케이크이고 조금 더 부드러우면서 폭신하게 만들어 볼수 있는 레시피 입니다, 베이킹 파우더는 넣지 않고 만들 수 있어요.
기본 스폰지 케이크 레시피이며 영상 처럼 따라 만드시면 폭신하고 부드러운 제누와즈 케이크 시트를 만들 수 있을꺼에요.
재료는 정말 간단하고 초보자가 만들더라도 실패없이 누구나 쉽게 만들도록 하였어요.
쉬운 레시피이고 어렵지 않은 베이킹이라 제가 하는 과정 그대로만 한다면 집에서도 간단히 제누와즈를 만들 수 있어요.
제누와즈 1호 사이즈로 재료도 간단한 기본 케이크 레시피라 추천 드립니다.
그럼 즐겁고 편안한 시청되세요.♡
▶틀 사이즈 : 원형 1호팬
▶재료
노른자 3개
소금 1g
흰자 3개
설탕 90g
박력분 90g
식용유 30g
우유 30g
바닐라 익스트랙 2g (생략가능)
▶♡레시피 사용시 출처를 밝혀주세요.♡
▶Ingredients
3 egg yolks
Salt 1g
3 egg whites
Sugar 90g
Cake flour 90g
Vegetable oil 30g
Milk 30g
Vanilla Extract 2g
#제누와즈 #케이크시트 #케이크
시청해 주셔서 감사합니다^^
Thank you for watching^^
▶이 영상을 무단 도용, 편집 및 재업로드를 금지합니다.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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How to Make a Genoise Sponge Cake
GET THE FULL RECIPE HERE:
Do you want to bake a cake like one you'd find at a French bakery? imperialsugar.com. Genoise is a classic French sponge cake that gets its volume from air suspended in the batter during mixing. And while Genoise is a sponge cake, it is leavened naturally using whole eggs versus just egg whites as you would with an angel food cake. French hobby bakers often use a genoise to make a “Sunday cake” sliced and moistened with a little simple syrup that is flavored with Grand Marnier and filled with crème chantilly and berries. This delicious dessert recipe with fresh berries would be perfect for the summer months. #imperialsugar #dessert #recipe #spongecake #genoise #sundaycake
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