Genoise/sponge cake

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


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