Foolproof secrets to a Perfect Sponge(Genoise) | Pastry 101 | Best Recipe & fail proof
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Genoise is another term for sponge cake - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. I have filmed this video using the ingredients of the version 1 below. Also feel free to use the concise version (version 2).
☞ Chocolate Genoise recipe:
☞ Strawberry Shortcake using this sponge.
▶Size of pan used◀
15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8
▶Ingredients (Ver.1)◀
Whole Eggs 140g
Sugar 71g
Honey 13g
Cake flour 59g
Cornstarch 13g
Butter 8g
Milk 13g
+ a few drops of vanilla extract
▶Ingredients (Ver.2)◀
Eggs 148g
Sugar 74g
Cake flour 74g
Butter 21g
+ a few drops of vanilla extract
▶Steps◀
① Before you start, prepare the pan in advance by cutting parchment paper into strips/circle and line the inside. Also keep the butter/milk at 60°C.
② Combine the eggs and sugar+honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video)
④ Whisk on low speed for 1~2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch and fold it in carefully with a spatula.
⑥ Add in butter/milk at 60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)
▶Difference between ver.1 and ver.2◀
The more complex version would taste slightly better (a bit more moist) than the simpler version.
▶Useful Tip◀
1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely.
2. Whisk the mixture enough so that it gets fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed (on handmixer) is crucial to achieve a homogenous interior.
4. Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...).
5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down.
6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good.
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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Easy Chiffon Cake Recipe
Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar, whipped cream, berries or almost anything! Homemade chiffon cakes are definitely underrated, they are so incredibly soft and you can use them for things like trifle, sheet cakes, and more!
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Basic Genoise Sponge Cake Recipe | Fluffy sponge cake vanilla
Genoise sponge cake is a classic sponge cake enriched with butter and eggs.
FOR PRINTABLE RECIPE:
This Basic Genoise Sponge Cake is often used as a base for European-style tortes victoria sponge cake, shortcakes etc. In that case, it needs to be brushed with any flavoured syrup, or simple syrup, to keep it moist and add a complementary flavor to the finished cake. While genoise isn’t hard to make, it takes careful attention to detail as well as a light touch: fold the flour into the batter gently, or you’ll end up with a dense cake.
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Tips to make this basic Genoise Sponge Cake
***********************************************
The genoise sponge is naturally leavened by aerated eggs so be very careful while mixing in the dry ingredients. Careful not to over mix or deflate the aerated eggs
Use the bain-marie method, a gentle heating of egg mixture over simmering water, to help the eggs whip up to a large volume. If you have a thermometer you can measure the heat to 110F /43C
Beat at high speed until the egg mixture is thick and tripled in volume, about 5 to 10 minutes. The batter will appear pale yellow and fall back in a thick ribbon form. This air whipped into the eggs makes this cake soft and spongy.
Using Cake flour will help you get that perfect texture even though you can use all purpose flour + 4 tbsp corn starch in the recipe. Click here to know how to make cake flour at home
Using a large balloon whisk, gently fold cake flour into remaining egg mixture in two additions just until combined. A whisk helps thoroughly incorporate the flour without disturbing the aeration.
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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
Classic Sponge Cake or Genoise the basic recipe with 4 ingredients
Genoise is French for a Sponge Cake, I do like the sound of the French word better, Genoise. This recipe is the simple basic version, no gimmicks, no self raising flour, baking powder etc. Fresh eggs are all you need. You can add your own flavourings, lemon, vanilla, etc but a sponge cake or genoise is a great base for many things, especially multi layered cakes. It also freezes well, so you can make it in advance and decorate later. Bring your eggs to room temperature before you start. Make sure you fold gently but check that there's no clumps of flour left. Don't prick the cake with skewers, just gently touch it and it should be firm in the centre. And don't open that oven door while it's rising. Enjoy this classic sponge cake or genoise recipe.
▶Get full recipe here
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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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