With a generous amount of syrup it s moist without being wet. Some are completely fat free but those containing whole egg like sponge cake or butter like génoise and gâteau have a slight amount of fat. But in some types of cakes such as genoise sponge cakes from italy and france which used to add a little melted butter to enrich the. Genoise is french for a sponge cake i do like the sound of the french word better genoise. Similar ingredients to a sponge cake with one major addition are assembled differently to create a.
I was under the impression that the victoria sponge method would turn out a much softer sponge because of how much air is worked into the whites. Of course butter cakes tend to contain significant quantities of butter or margarine or shortening which adds firmness and heft. Genoise is a european sponge type cake which differs from american sponge in that it contains butter to partially tenderize and flavor it and much less sugar. Both classic american sponge cake and european butter sponge cake contain eggs sugar and flour. This recipe is the simple basic version no gimmicks no self.
What is the difference between a sponge cake a classic genoise. Ingredients 2 eggs 60 grams separated 70 grams caster sugar 1 2 teaspoon vanilla extract pinch salt 1 level teaspoon cream of tartar 35 grams cornflour 2 tablespoons plain flour 1 2 teaspoon bicarbonate of soda baking soda berry jam of your choice thick cream 45 or more fat content icing. What is the difference between a sponge cake a classic genoise. I was under the impression that the victoria sponge method would turn out a much softer sponge because of how much air is worked into the whites. With a generous amount of syrup it s moist without being wet.
