The most versatile cake on my list, life savior Sponge Cake, worldwide recognized Genoise.
Hello you, our beautiful reader!
We are very happy to start with the tip and trick of baking series. You don’t imagine how many desserts I ruined in my childhood because of my impatient temper and lack of discipline.
I was ruleless and very hungry.
Now I know, because of so many failures, that I can’t hurry a good dessert. Perfection takes time, caring, and good ingredients.
Today post will be a little different. I want to share with you one of the most versatile cakes on my list, life savior, worldwide recognized Genoise Cake.
Let me tell you something, I have made some disasters in the kitchen, but the first cake that finally works for me was a simple Sponge Cake, a Genoise. Only eggs, vanilla, sugar and flour that result in a beautiful, tall and super airy crumb. It was a big deal, and at that time I thought it was the start of something.
That success boosted my confidence and I became the proud cooker that I am today.
This, however, isn’t that first Genoise Cake I later turn into an apricot and Chantilly cake (amazingly good on its simplicity) but a most flavorful alternative.
But is this recipe really that amazing? Oh YES! First of all, it’s practical. You can flavor it with any syrup you want and will have a different cake every time.
Secondly, it’s so quick! Having troubles deciding on a cake for that dinner party today?
Make this sponge cake.
Divide it in half, add vanilla or rum syrup, some cream or jam and fruit you have on hand. Finally, dust with powdered sugar on top and that’s it! Or make it thin and roll it up like our Coconut Swiss Roll.
As I said, it’s a life savior.
There is no time to waste. Let’s start with the class:
You will need:
– One 9-inch by 2-inch pan. Greased and floured (This is particularly important to prevent it from sticking to the mold). – Electric beater with balloon rod (It facilitates the whisking. We have found that with the regular rods it is also possible to reach the desired point in the mixture, but it takes longer). – To have all ingredients properly weighed or measured before beginning. Butter in a microwave-safe container, or in a saucepan to melt on low heat. Corn flour and starch sieved together twice.
Prepare a pot for a water bath. It’s important that the fire is on very low heat and the water has only small bubbles of boil.
Place the eggs and sugar in a bowl that will not touch the hot water. Stir slowly by checking the temperature until the mixture is barely warmer than the body temperature. Add the salt.
Mix with the mixer at a fast speed for 5 to 10 minutes (With a hand mixer the beat time will be closer to 10 minutes than with a stand mixer), until it triples its volume, thicken considerably and when lifting the beater and leave the mix to fall back into the bowl, it is possible to draw stripes on the surface that remain visible for a few seconds (Ribbon stage).
Melt the butter without heating too much until it is completely dissolved but just lukewarm. Mix with vanilla.
Take a cup of the egg mixture and sugar and mix with the melted butter in a separate bowl until fully integrated.
Integrate half of the flour mixture and cornstarch with the rest of the egg and sugar preparation in a folding but fast movement. Continue to add the dry ingredients and integrate until you do not see any rest of flour.
Fold in the butter mixture until fully incorporated. Remember not to mix too much.
Pour the mixture into the previously prepared pan and bake for 25 to 35 minutes or until the cake is golden and has shrunk slightly at the edges.
Once the cake is ready, remove from the oven, hit the bottom once against a flat surface and proceed to release cake from pan, using a spatula to release the edges of the cake from the mold. Place on a wire rack to cool completely.
The best tips for a perfect Sponge Cake:
Although we often talk about the importance of leavening powders in pastry mixes, you can’t always resort to that extra teaspoon of baking powder or baking soda to guarantee the desired texture. In fact, excess chemical yeast will lead us to get the opposite effect, a cake that collapses on itself and becomes a bitter-tasting mess.
– Tip 1. Warming the eggs slightly in a water bath encourages the growth, allows much more spongy cakes with a lighter crumb, due to the stimulation of the protein present in them. Adding salt before whipping provides stability.
– Tip 2. Add melted butter to the preparation provides moisture and flavor, but the excess leads to heavy, high-fat biscuits. So they must be added in their proper measure.
– Tip 3. Do not mix too much. Excessive whisking after adding the flour causes dense, dry and not growing cakes because of mixture’s air loss.
– Tip 4. Do not open the oven door until at least half of the total baking time has passed. Opening the oven before time affects the structure of the cake. This works for any cake, like our Full Flavor Orange Bundt Cake
– Tip 5. Hitting the bottom of the mold against a flat surface prevents the shrinking of the sponge cake and helps to release cake from pan.
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