A foundation cake which can be dressed up for any occasion. Genoise pronounced jenn wahz is a simple sponge cake made with eggs sugar flour and sometimes melted butter and vanilla extract. Line the bottom of one 8 or 9 inch round cake pan or 8 inch square pan or 11x17 sheet pan with parchment and spray lightly with some sort of spray release like pam. Method preheat the oven to 325 f 160 c. If made correctly it s a light and fluffy cake that is frequently used in layer cakes.
Ingredients 1 cup sifted cake flour 2 tablespoons white sugar 1 pinch salt 2 tablespoons unsalted butter melted 4 large eggs eggs cup white sugar 1 teaspoons vanilla extract. Like every sponge cake recipe chocolate genoise is balanced more towards structure builders than tenderizer s. Butter a 12 by 18 inch standard jelly roll pan line with parchment paper butter and flour the paper and set aside. Sponge cakes get most of their structure from whipped eggs. With the mixer on gradually add 1 cup sugar and continue beating 8 10 minutes until thick and fluffy.
Sift the flour and salt and still on medium speed. In another bowl with a capacity of at least 2 cups place the melted butter. Preheat oven to 350 degrees. If making chocolate version decrease by 6 tbsp. Chocolate genoise is basically a chocolate sponge cake.
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50 g cup 50 g dutch process cocoa. Line the bottom of a 9 inch 23 cm springform pan with parchment paper but do not. Using beaters or a stand mixer fitted with a whisk attachment whip the eggs and sugar on high speed until they are. Oven to 350 degrees f. How to make this sponge cake.
Step 2 set the metal bowl of an electric mixer over but not in a pot of simmering water. Combine the butter and vanilla in a small bowl. How to make genoise cake. Makes 2 8 inch cakes preheat oven to 350ºf 180ºc. This mean the cake is not only light and airy from the whipped eggs it s also strong and resilient.
This mean the cake is not only light and airy from the whipped eggs it s also strong and resilient. Step 2 set the metal bowl of an electric mixer over but not in a pot of simmering water. 50 g cup 50 g dutch process cocoa. Set aside somewhere warm you want the butter to stay melted. Sift the flour and salt and still on medium speed.
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