Foolproof Fluffy Genoise Sponge Cake
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)
Foolproof Fluffy Genoise Sponge Cake
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)
Cooking Instructions
- 1
Coat the cake mold with vegetable oil or butter (not listed). Cut parchment paper to fit inside the mold and line on the bottom and side wall.
- 2
Break the eggs into a bowl and whip with a whisk until soft peaks form.
- 3
Add the sugar and whip further until the mixture is thick enough to form ribbons when the whisk is lifted. Then add the vanilla extract.
- 4
Combine the ingredients in a heat resistant bowl and melt in the microwave. For an 18 cm mold: 600W 40~50 seconds, for a 15 cm mold: 30~40 seconds.
- 5
Preheat the oven to 170℃ (338 F). Sift the cake flour into the batter and fold gently with a spatula.
- 6
Add the mixture from Step 4 and mix quickly.
- 7
Pour in the batter from Step 6 from high up into the mold and tap it on the counter several times to remove air bubbles. Pour in the last bit of the batter to the edge.
- 8
When the oven has reached the right temperature, bake for 35 minutes. For the 15 cm mold, bake for 30 minutes. When it's baked, drop the cake from a height of 30 cm to prevent it from shrinking.
- 9
Line a piece of parchment paper on the counter and place the cake upside down for 2~3 minutes to flatten the surface.
- 10
Remove the side wall, flip over the cake with the bottom mold onto your right hand, and place it gently on a cake rack to remove the bottom.
- 11
Peel off the parchment paper, and wrap the cake with the cake rack in a plastic bag and leave it to cool completely.
- 12
When it's cooled completely, slice it depending on what you are making.
- 13
When you whip the eggs, it's quicker if you do it in a bain marie.
- 14
Further more, after you whipped the eggs, beat them on low speed for 1~2 minutes to get a finer texture.
- 15
It's easier to mix the dry ingredients if you add in 2~3 batches.
- 16
- 17
Valentine's Day Strawberry Cocoa Mousse Petit Cake:https://cookpad.wasmer.app/en/recipes/146476-mini-strawberry-cocoa-mousse-cake-for-valentine-s-day
https://cookpad.wasmer.app/us/recipes/146476-mini-strawberry-cocoa-mousse-cake-for-valentines-day
- 18
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