In this article, I share with you my recipe to make a genoise (or sponge cake) and give you all my advices on how to make sure your cake is good. A good sponge cake should be very soft and light. However, it must be held in place so that the cake does not sag.
Here is the full recipe :
RECIPE
- 4 eggs
- 120 g flour
- 120 g sugar
DIRECTIONS
The secret to the success of this genoise is the use of the right equipment and techniques. Prepare everything you will need before you start, butter the mould (I used a 25 cm diameter mould) or use a sheet of baking paper to prevent the cake from sticking to the mould. Weigh the ingredients and prepare a sieve. Preheat the oven to 180°C/356°F (at rotating heat).
Whisk the whole eggs with an electric whisk. Use the maximum speed because the mixture has to triple in volume. Once the mixture starts to become firm, you can gradually add the sugar. Continue to whisk the mixture. Once it is well mixed, stop whisking. Add the flour through a sieve. The aim is to gradually incorporate the flour into the mixture (in 3 to 4 times). To mix, take a spatula and make a movement from bottom to top. This technique will prevent the eggs from collapsing.
Once the flour is well incorporated, the preparation is finished. Pour the mixture into the pan and bake for 15 to 20 minutes in the oven. The cake will normally swell if you mixed it well.
Once baked, the cake should shrink slightly, this is normal. Turn out warm and wait until the cake has cooled before cutting it in half and filling it. If you cut it hot, the cake may crumble and be uneven.
Now, you have all the keys to make a genoise as good as the great French pastry chefs.
Don't hesitate to tag me on Instagram at @theparisbest_baking or let me a comment below ! See you soon on TPB
Lea from The Paris-Best
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