Genoise/sponge cake

Ingredients:

• Cake flour – ¾ cup (or)
  • All-purpose flour – 1 cup (minus(-)) 2 tblsp
  • corn flour – 2 tblsp
• Granulated sugar – ½ cup
• Salt – a pinch
• Eggs – 3 nos (room temperature)
• Canola oil – 2.5 tblsp
• Milk – 2.5 tblsp (room temperature)
• Vanilla essence – 2 tsp

Procedure:

• Preheat the oven to 330˚F
• Separate the Egg yolks and whites (ref pic)

• Now add the room temperature milk, vanilla essence and canola oil into the separated egg yolks and mix well and keep aside (ref pic)

• Beat the egg whites by adding the sugar in between 3 times (ref pic)

• Once the egg whites (meringue) achieved its texture (hook peak – ref pic)

• Add the egg yolk mixture into the meringue mixture and fold it gently without any lumps (ref pic)

• Later, add the sieved flour along with a pinch of salt into the egg mixture (ref pic); fold it gently without any lumps and the consistency should be pourable (ref pic)

• Pour the cake batter into a parchment lined round pan(ref pic) and tap it twice over the counter top to remove the air bubbles

• Also, using a wooden skewer gently into the cake batter in clockwise direction to remove the air bubbles (ref pic)

• Bake it for about 40-45 mins or insert a toothpick in the center of the cake comes out clean

• The super spongy, soft and tasty “VANILLA SPONGE CAKE/GENOISE” is ready

NOTE/TIP:

• The baking time might vary, some of the oven takes only 30 mins; so bake accordingly
• The meringue consistency is the most important thing