How To make Pan Di Spagna Basic Genoise (Sponge Cake)
5 Eggs
2 Egg yolks
6 1/2 oz Sugar
1 t Vanilla
6 1/2 oz Cake flour
1/4 ts Cornstarch
Salt; a pinch Preheat oven to 350 degrees. 1. Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the
mixer, add the vanilla and mix in. 2. Sift together the cake flour, cornstarch and salt. fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended. 3. Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into a preheated 350 degree oven. Bake until tops are springy to the touch, about 45-50 minutes. 4. Remove the cakes from the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops of the cakes. For tirami su or other layer cakes, divide each cake into three uniform layers with a serrated knive. Makes two cakes. Suggested wine: Passito del Santo Chef Andrea says in his book, "We bake all our own cakes an Andrea's, and this is the one we probably bake most often. It is the basis for our own tirami su, our strawberry cake, and a few others." From La Cucina di Andrea's cookbook by Andrea Apuzzo. 89-63780 Published by dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana, 70002
How To make Pan Di Spagna Basic Genoise (Sponge Cake)'s Videos
Pan di Spagna - Italian Sponge Cake -Biskvit -Russian Sponge Cake-Pastel - Bolo.
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Ingredients:-
6 large eggs at room temperature
2 1/3 cups all purpose flour (300 grams)
1 1/2 cups of sugar (300 grams)
1 tsp vanilla/lemon/anisette essence (optional)
9 inch spring form
Parchment paper
Directions:-
Step#1- It is very important that the eggs are at room temperature but if you’re like me I never remember to take them out of the refrigerator in time. What I’ve discovered to do is to place them in hot tap water for 5 minutes or while I get my other ingredients together.
Step#2- Mix eggs and sugar together. Using a stand up mixer or hand held mixer beat until light and airy and tripled in size.
Step#3- Add the flour in thirds and each time fold in using a spatula. Gently fold moving from bottom to top. Gentle movements so that the batter remains airy and fluffy.
Step#4- Using cooking spray and grease the spring form. Cut a circle of parchment paper and cover the bottom.
Step#5- Now cut 2 strips of parchment paper about 4 inches tall and the length of the roll.
Step#6- Place on the side of pan, Pour batter and bake in pre-heated oven at 350 degrees Fahrenheit for 40 minutes.
Pan di Spagna is ideal for all cake base desserts like rum cake, cassata and strawberry short cake or it can be eaten plain just sprinkled with powder sugar. My children love it with nutella.
Enjoy!
Italian Sponge Cake ( Pan di Spagna) by Diane Lovetobake
This video and photos are owned by Diane Lovetobake No copying,
posting, pinning. #
This is a great cake to use for Tiaramisu ,Cassata Cake ,or any type of filling or fruit.
4 extra large eggs room temperature
1/2 cup + 1 1/2 Tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon vanilla
1 cup + 1 Tablespoon all-purpose flour
Beat eggs for 10-15 minutes till they are light and fluffy and pale yellow.
Slowly add sugar and vanilla beat till very fluffy.
Sift flour over batter a little at a time and fold gently till all flour is folded in.
Grease a 8x3 round cake pan dust with flour
Pour batter into pan don't level pan or tap bottom of pan.
Bake at 340 for 30-40 minutes depending
Do not open oven to check cake before 20 minutes it could make the cake deflate.
After cake is baked shut of oven and leave cake in oven for 10 minutes with oven door ajar.
Place cake pan on cooling rack
ITALIAN SPONGE CAKE/ PAN DI SPAGNA - DAIRY FREE CAKE | الكيك الاسفنجي الإيطالي | A Bakers Cravings
Italian sponge cake a.k.a Pan di Spagna.
The best cake you’ll ever make, the lightest, softest and fluffiest sponge and the easiest too! Only 3 ingredients needed to produce this beauty. No need to reach for the cake mix any more! The magic number for this recipe is 8, you’ll see why once you’ve watched...Oh and did I mention that it is also dairy free ????
I hope you enjoy! If you enjoyed watching this video please do not forget to like, share and SUBSCRIBE???? Click on the bell icon to get notified every time I post a new video.
Comment below on what you’d like to see next. Until next time ????
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#italianspongecake #pandispanagna #dairyfreecake #basicspongecake #1ontrending #spongecake #howto #genoisespongecake #dairyfree #mkate #easyspongecake #ramadanrecipes #ramadanfood #ramadan #eidrecipes #eidcelebrations #aidrecipes #abakerscravings #easyrecipes #trendingrecipes #simplerecipes #desserts #cakes #pomegranates #icing #الكيكالاسفنجي الإيطالي
Ingredients - For the sponge
* 5 large eggs
* 170g granulated sugar
* 1 tbsp vanilla essence
* 160g self raising flour
Method
1. Preheat the oven to 180 °C/ 160 °C Fan/ Gas mark 4. Oil and flour a 29cm bundt cake tin (or whatever size you prefer, just note that the timings will be different).
2. In a large metal bowl, whisk together the eggs, sugar and vanilla essence for 3 minutes on high speed. Then place a pan with boiling water underneath the metal bowl. Whisk for a further 5 minutes - all in all the mixture should be whisked on high speed for 8 minutes. Once the mixture has reached the ribbon stage, stop whisking. You can test this by drawing a figure 8 on top of the mixture and waiting for a minimum of 8 seconds to see if the number is still visible and has not sunken.
3. Sift in half of your flour and then fold it in gently to ensure you do not deflate the mixture. Then sift in the remaining flour and fold this in. Mix just enough to incorporate the flour into the mixture.
4. Pour the cake batter into your prepared cake tin and tap the tin on your work surface once to release any air bubbles.
5. Place your tin on top of a baking tray and bake in the oven for 25 minutes (the timing will vary depending on what size cake tin you use). Once a toothpick inserted into the middle of the cake comes out clean remove the sponge cake from the oven and place it immediately onto a cooling rack. Remove the cake tin and let it cool completely. Once cooled you can decorate the cake or you can serve it plain.
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Sponge cake - Pan di Spagna
Today at Cucinaconoi we will see one of the main preparations of the pastry-making: the sponge cake.
Let's see the ingredients we need: 4 eggs of 60 grams each, 120 grams of sugar, 120 grams of flour, a bit of vanillin and a bit of salt. It's very easy to prepare a sponge cake, you only have to put the eggs in the kneading machine and beat them with sugar until we obtain a swollen light compound / it will take us about 15-20 minutes.
We add some salt and we let it beat at a medium-high speed and after about 15 minutes the compound must be beaten well, so we check its consistency; as we can see the compound is firm enough, it goes down like a ribbon or, as we say in jargon, it writes, it means that it remains on the surface and that it's ready. Now we can add the flour to the vanillin / and we blend a little at a time with a sieve. So we mix from the bottom upwards to not break the air bubbles/ Once we have blended all the flour to the compound, we pour it into a greased floured mould.
We level the surface / and we put in the oven at 180 degrees for about 25-30 minutes. Once the sponge cake is ready you have to take it off the mould and to let it stand on a grill, so that it can get completely cool. It is used to prepare cakes and different kinds of desserts, such as the trifle and the diplomatico.
To prepare a chocolate sponge cake you only have to replace 30% of the flour with the same quantity of unsweetened cocoa powder. If we prefer to have a softer sponge cake, you only have to replace 20% of the flour with potato flour.
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[eng sub][no butter]완벽한 제누와즈 만들기 성공률 1000%/No baking powder How to make a perfect sponge cake
조꽁드의 베이킹클래스 바로가기 :
제누아즈는 이탈리안 스폰지케이크를 부르는 말 이지요. 화학적인 팽창제 없이 반죽에 달걀 거품을 형성하여 부풀도록 하는 것인데요.
전란을 한꺼번에 중탕하여 거품을 내는 방법과 노른자와 흰자를 따로 거품내는 방법 그리고 흰자만 머랭을 내고 노른자를 섞는 방법이있습니다.
이 영상은 마지막 방법을 이용한 바닐라 스폰지 케이크 만드는 법을 보여드리고있습니다.
어쩌면 전란을 중탕하여 거품내서 만드는 방법 보다 좀 덜 번거롭고 볼륨은 쉽게 올릴수 있는 좋은 방법이라고 할수 있습니다.
또 상대적으로 덜 가라앉고 기공이 촘촘해서 탄력이 더 있는 장점이 있어요.
생크림 케이크 시트용으로 적합 합니다.
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여러분의 구독과 좋아요 감사합니다 ~^^
앞으로도 좋은 영상 만들어 가겠습니다.
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높은 1호 원형팬 (지름15X높이7)
흰자 3(90~95g)
설탕 90g
노른자 3(50~55g)
박력분 90g
소금 1g
식용유 22g
우유30g
바닐라액 3g (생략가능)
150도에서 40분 굽기
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Notice !
For about translating to other languages...
I am sorry but I don't know every language except English.
Even my English is not fluent so that translating the descriptions in English takes time.
For other languages? it is too much load for me.
If you really want me to do... I wish I could...
But I can't even read other languages so I do not know the translated recipe is right or not.
If I give you the wrong information you may get confused on that.
I am very thankful for you guys but it is hard work.
Please let me spend my time to make more good recipe videos.
Could you do that yourself by the Google translation tool?
You may understand the English so your translating skill to your language will be better. You would translate first. when if you need more information you ask me again. I can help you then.
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A Genoise is an Italian sponge cake that is leavened naturally with eggs using the foaming method which is the gentle warming of the eggs with sugar and beating them until they are foamy and thick without chemical leavening.
There are several ways to froth eggs. First, beating whole eggs at once. Secondly, foaming the yolks and whites separately, thirdly mix the yolk in the egg white meringue.
This video shows you how to make a vanilla sponge cake using the last method.
Maybe it's a little less cumbersome than frothing eggs by warming method, and it's a good way to give the volume easily.
It also has the advantage of being less flat and more firm. Suitable for fresh cream cake sheets.
1 round pan (Diameter 15cm X Height 7 cm)
90~95g egg white
90g sugar
3 (50-55g) egg yolks
90g cake flour
1 g salt
22g corn oil
30g milk
3g vanilla extract
Bake at 150 degrees for 40 minutes
(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.
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