This classic sponge cake is naturally leavened by whole eggs and thus contains no baking powder or chemical leavening. Eat it plain or use as a base for various layered cakes. 🍰

I failed several times, but it finally took shape. This is a recipe that turns out nice and fluffy.If you coat the mold with lots of butter, then you will be able to remove it cleanly from the mold, so I recommend using a lot. After sprinkling with flour, please thoroughly shake out the excess. After mixing the eggs into the flour, please stir sufficiently. Do it thoroughly and properly. If it's well-whipped the air bubbles will not pop. For 18 cm [7.1 in] round mold. Recipe by Kkmamacchi

I've been making this spongecake for a long time. It's so fluffy and moist - I love it.After adding flour, make sure you do not over mix. Start from the center of the bowl and fold in gently, turning the bowl as you go. Recipe by nyonta

This is a basic genoise for making cakes. I figured I would leave behind a recipe.Mix slowly and carefully in Steps 5 and 6. If you get nervous and under-mix it, then the consistency will be rough. The whipping time is approximate so please adjust as necessary.You will get the hang of it once you bake it several so please keep at it.By baking this at a low temperature, it will turn into a smooth sponge cake. For 18 cm [7.1 in] round mold. Recipe by Kyansama

I had a long history of messing up sponge cakes.In Step 4, if the bain-marie cools down, make sure to bring it back to approximately 60℃. You shouldn't mix too much in Step 10, but if you don't mix it just right, the batter will sink. You could use regular A4 sized printing paper instead of parchment paper. Recipe by Rearea cheese

I baked this sponge cake for Christmas, so I uploaded the recipe.When you insert a skewer and it comes out with uncooked dough, bake longer while keeping an eye on the cake.When you make a cake, it might be a good idea to bake a sponge cake the day before, and slice and decorate it the next day. Recipe by *Anna*.(Uses one 18 cm round mold)

I don't have a proper bread rising mold (a banneton) or the semi-strong "French bread" flour that this type of bread usually calls for, but I wanted to try making a pain de campagne so I went ahead and did it anyway.Please adjust the rising and baking times according to your oven.Please seefor a pain de campagne with a bigger split top. Recipe by umemodoki

This is a fairly classic paté brisée used for pie crusts, galettes, foldovers etc. I don't add sugar when making a savory recipe. Remember, what makes this crust so delicate and flaky, is preventing the gluten from being over-worked, so when you are rolling it out, you really want to be mindful and not roll it into oblivion. You'll notice chunks of butter throughout when rolling it out, don't worry about that at all. That also helps create the lightness and flakey consistency.I often do an ice water and egg wash to brush across the exposed surface for a nice, sort of glossy finish. It makes a great glue as well, when piecing things together.

I usually make mousse quite frequently during the summer. Because it's too much trouble to bake base cakes each times, I came up with this recipe to make a lot at once and to freeze for later use.If you whisk the egg white too much, it becomes difficult to mix. If it's too runny, the batter doesn't turn out well. Just make sure to stop whisking when it forms stiff peaks.You could freeze this cake after it's baked. Wrap with plastic wrap and freeze in a ziplock bag. Make sure to use it up quickly. Recipe by nyonta

This is a re-arrangement from another recipe of mine for "Coconut & Chocolate Bagels."Please adjust the liquid amount depending on your flour and yeast.I recommend using macadamia nuts, but choose your own favourite nuts.Also, please adjust the oven temperature and baking time depending on your oven. For 1 pain de campagne. Recipe by geosmin