Moist and Fluffy Sponge Cake (Genoise Sponge Cake)
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
Moist and Fluffy Sponge Cake (Genoise Sponge Cake)
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
Cooking Instructions
- 1
Bring the eggs to room temperature. Sift the flour 2-3 times. Line the mold with parchment paper. It sticks well if you grease the mold lightly.
- 2
Combine the milk and butter in a container and heat up in a microwave. Melt the butter completely. Preheat the oven to 170℃.
- 3
Put the eggs into a bowl, add the sugar all at once and whip with a hand mixer (high speed) in a bain marie at about 60℃.
- 4
Check the temperature of the egg mixture and when it's 36℃ (it should feel a little warm when you touch), remove from the bain-marie and continue to whip at high speed. Use the same bain marie to keep the milk and butter mixture warm.
- 5
When thickened (about 5 minutes from Step 3 to this point), whisk slowly at low speed for about 3 minutes.
- 6
It looks shinier than when you whipped at high speed.
- 7
Change to a whisk. Add 1 tablespoon of water and whisk gently (by adding water, the flour will mix in easily).
- 8
Add the prepared flour in one go and whisk about 30~35 times.
- 9
Remove the milk and butter mixture from the bain marie, and add a small amount of the batter from Step 8 into it and mix. It's easier to mix them this way than adding the milk and butter mixture as it is to the batter.
- 10
Pour the Step 9 mixture into the batter from Step 8, and mix with a rubber spatula from the bottom 10-15 times. If the batter becomes creamy and shiny, it's done.
- 11
Pour the batter from Step 10 into the mold. Tap it on the counter to remove air.
- 12
Bake for 30-35 minutes at 170℃.
- 13
When you insert a skewer and it comes out with uncooked dough, bake for another 5 minutes while keeping an eye on the cake.
- 14
When it's baked, drop it from a height of 20 cm to prevent it from shrinking.
- 15
Place upside down on a cooling rack, remove from the mold and peel off the parchment paper. Cover with a tightly wrung out cloth to cool.
- 16
When it's cooled completely, put it in a plastic bag to rest in the fridge for 1/2-1 day. Doing so, the sponge cake will settle down and become easier to slice.
- 17
Slice into your desired thickness.
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