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Moist And Fluffy Sponge Cake (genoise Sponge Cake) Recipe

Moist and Fluffy Sponge Cake (Genoise Sponge Cake) Recipe
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Serving : 6
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Prepare the ingredients before making Moist and Fluffy Sponge Cake (Genoise Sponge Cake) in your home. Then, follow these steps below to serve Moist and Fluffy Sponge Cake (Genoise Sponge Cake) for your family or friends.

Ingredients: Moist and Fluffy Sponge Cake (Genoise Sponge Cake)

  • 3 Eggs (large)
  • 90 grams White flour
  • 90 grams Sugar
  • 40 grams Butter (unsalted if available) (or baking margarine)
  • 30 ml Milk
  • 1 tbsp Water

How to Make Moist and Fluffy Sponge Cake (Genoise Sponge Cake)

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake) in your home by yourself.

    Step 1
  • Bring the eggs to room temperature. Sift the flour 2-3 times. Line the mold with parchment paper. It sticks well if you grease the mold lightly.
  • Step 2
  • Combine the milk and butter in a container and heat up in a microwave. Melt the butter completely. Preheat the oven to 170℃.
  • Step 3
  • Put the eggs into a bowl, add the sugar all at once and whip with a hand mixer (high speed) in a bain marie at about 60℃.
  • Step 4
  • Check the temperature of the egg mixture and when it's 36℃ (it should feel a little warm when you touch), remove from the bain-marie and continue to whip at high speed. Use the same bain marie to keep the milk and butter mixture warm.
  • Step 5
  • When thickened (about 5 minutes from Step 3 to this point), whisk slowly at low speed for about 3 minutes.
  • Step 6
  • It looks shinier than when you whipped at high speed.
  • Step 7
  • Change to a whisk. Add 1 tablespoon of water and whisk gently (by adding water, the flour will mix in easily).
  • Step 8
  • Add the prepared flour in one go and whisk about 30~35 times.
  • Step 9
  • Remove the milk and butter mixture from the bain marie, and add a small amount of the batter from Step 8 into it and mix. It's easier to mix them this way than adding the milk and butter mixture as it is to the batter.
  • Step 10
  • Pour the Step 9 mixture into the batter from Step 8, and mix with a rubber spatula from the bottom 10-15 times. If the batter becomes creamy and shiny, it's done.
  • Step 11
  • Pour the batter from Step 10 into the mold. Tap it on the counter to remove air.
  • Step 12
  • Bake for 30-35 minutes at 170℃.
  • Step 13
  • When you insert a skewer and it comes out with uncooked dough, bake for another 5 minutes while keeping an eye on the cake.
  • Step 14
  • When it's baked, drop it from a height of 20 cm to prevent it from shrinking.
  • Step 15
  • Place upside down on a cooling rack, remove from the mold and peel off the parchment paper. Cover with a tightly wrung out cloth to cool.
  • Step 16
  • When it's cooled completely, put it in a plastic bag to rest in the fridge for 1/2-1 day. Doing so, the sponge cake will settle down and become easier to slice.
  • Step 17
  • Slice into your desired thickness.
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