Recipe: Delicious Foolproof Fluffy Genoise Sponge Cake
Foolproof Fluffy Genoise Sponge Cake.
You can have Foolproof Fluffy Genoise Sponge Cake using 6 ingredients and 18 steps. Here is how you cook that.
Ingredients of Foolproof Fluffy Genoise Sponge Cake
- Prepare 15 grams of Butter.
- Prepare 10 ml of Milk (bring to room temperature).
- You need 3 of Eggs (bring to room temperature).
- It's 90 grams of Sugar.
- It's 1 dash of Vanilla extract.
- Prepare 90 grams of Cake flour.
Foolproof Fluffy Genoise Sponge Cake instructions
- 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..
- Break the eggs into a bowl and whip with a whisk until soft peaks form..
- 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..
- 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..
- Preheat the oven to 170℃ (338 F). Sift the cake flour into the batter and fold gently with a spatula..
- Add the mixture from Step 4 and mix quickly..
- 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..
- 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..
- Line a piece of parchment paper on the counter and place the cake upside down for 2~3 minutes to flatten the surface..
- 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..
- Peel off the parchment paper, and wrap the cake with the cake rack in a plastic bag and leave it to cool completely..
- When it's cooled completely, slice it depending on what you are making..
- When you whip the eggs, it's quicker if you do it in a bain marie..
- Further more, after you whipped the eggs, beat them on low speed for 1~2 minutes to get a finer texture..
- It's easier to mix the dry ingredients if you add in 2~3 batches..
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