Basic Vanilla Sponge Cake Genoise Sponge Food

VANILLA GENOISE, VANILLA SPONGE CAKE

Steps:

• Line the bottom of two 8" cake pans with a parchment round, or butter and flour the pan. Preheat the oven to 350°F (don't use the convection setting).
• Melt the butter in a small saucepan, cook until the milk solids sink to the bottom of the pan and become brown. Drain the butter into a medium bowl, leaving the milk solids in the pan. Stir the vanilla into the browned butter and set aside.
• Put the eggs, sugar and salt in a mixer bowl. Set the bowl over a pan of simmering water (don't let the bowl touch the water) and whisk until the eggs are slightly warmer than body temperature. Put the bowl onto the mixer and whisk until the eggs are tripled in volume.
• Sift half the flour over the egg mixture and use a balloon whisk to fold, repeat with the remaining flour. Whisk 1 cup of the batter into the browned butter to lighten the butter, then whisk in another cup of batter.
• Fold the butter mixture into the batter just until combined. Don't over mix or you'll loose some volume in the cake. Divide the batter evenly between the pans.
• Bake until the cake springs back when pressed in the center, about 30 minutes. Cool in the pan for 10 minutes before turning out onto a cooling rack.
• Cool completely before filling and frosting.
• Trim the top of the cake to level, if desired, split each cake into two layers.
• Brush the layers generously with syrup before filling & icing.

4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)

Steps:

• Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
• In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here's the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.

THE BEST VANILLA SPONGE CAKE RECIPE | GENOISE

Steps:

• Preheat oven to 340F (170C). Grease the bottom and sides of a 8-inch (20cm) round cake pan. Set aside.In a large bowl beat the egg whites with a pinch of salt until foamy, then gradually add sugar, until stiff peak form.Add egg yolks and whisk until combined.Sift in flour and gently fold until combined.In a small bowl whisk milk, oil and vanilla extract. Add 1-2 tablespoons from the cake batter and mix until combined. Pour into the cake mixture, gently whisk until combined.Pour the batter into prepared pan, tap the pan on the table to release air bubbles and bake for 30-35 minutes.Allow to cool.Frequently asked questions:CAN WE MAKE VANILLA SPONGE CAKE AHEAD OF TIME?Yes, you can make vanilla sponge cake ahead of time. Keep it in the refrigerator, covered, up to 3 days, then frost with your favorite frosting and serve.WHAT MAKES THIS VANILLA SPONGE CAKE SO AIRY?What makes this sponge cake (Genoise) so soft and airy is the use of separated eggs. First we whip the egg whites, then add the egg yolks, this makes the cake very airy and spongy.HOW CAN WE FROST THIS SPONGE CAKE?There is plenty option to frost or decorate this sponge cake. You can cut the cake in half, spread whipped cream in the middle, top with some fresh fruits, then top with the second layer of cake and repeat the process with the top of the cake. You also can use chocolate buttercream to frost this cake, vanilla cream cheese frosting.

NO FUSS GENOISE SPONGE CAKE (MARY BERRY'S)

Steps:

• Preheat the oven to 350 Fahrenheit, line 2 6-inch baking pans (or 1 9-inch) with parchment paper on the bottom only. Don't grease the sides. Set aside.
• Melt the butter in a sauce pan or microwave, set aside to cool slightly.
• Mix the flour and cornstarch together in a small bowl. If you are using all purpose flour, make sure to add the baking powder and pinch of salt listed in the notes area of this recipe. Sift the flour and cornstarch together a couple of times to remove any lumps and set aside.
• In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar on full speed until the mixture is almost white, triples (at least) in volume and reaches ribbon stage (see post above). About 10 to 11 minutes on high for a stand mixer, closer to 15 minutes for a hand mixer and 20 minutes or more if whisking by hand.
• Add half the flour very gently. Fold in to the egg mixture, then add half the butter, pouring it around the edge of the bowl. Fold in. Repeat with the remaining half of the flour and butter. Take care not to fold out too much air.
• Transfer the batter to your baking pan(s) and bake 22-25 minutes on the center rack, with the cakes closer to the oven door. Try not to open the door for the first half of baking.
• Check your cakes a bit early if your oven runs hot. They should spring back when gently pressed or a toothpick comes out clean.
• Use a sharp knife to run around the edges of the pan, then turn the cakes out onto a cooling rack to cool completely.
• Cakes themselves will be good tightly wrapped for up to 4 days. Layers may also be frozen for up to 2 months tightly wrapped.

BASIC VANILLA SPONGE

Steps:

• Preheat oven to 180C/350F/Gas mark 4.
• Grease and line your cake tin. To do this, use wax paper to spread butter or margarine around all the areas your batter will touch whilst cooking. Coat the greased areas in a fine layer of flour and tap tin to remove excess. Lay a single strip of wax paper along the bottom of the tin and up each side to form "handles" which you will need later.
• Cream butter and caster sugar until light in colour and fluffy. I suggest you use an electric whisk to add more air into your batter.
• Add the eggs one at a time followed by the milk and vanilla essence. Whisk until thoroughly combined.
• Sift the flour and baking powder from the top of the bowl to add air and fold in gradually in with a metal spoon or silicone spatula.
• Pour mixture into your prepared cake tin and tap filled tin onto work surface several times to remove air bubbles and smooth the batter.
• Put into the oven for 30 minutes or until golden brown and a skewer inserted into the middle comes out clean. Whilst it's cooking, you can wash up!
• Once cooked, lay on the work surface for 10 minutes before turning out using your handles and leaving to cool if desired. If you want, you can cover your cake in a frosting or fondant or dust it in icing sugar and serve generously with tea.

GENOISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
• Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
• Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
• Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
• Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

BASIC SPONGE CAKE

Steps:

• Preheat oven to 325.
• Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
• In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
• In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
• Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
• Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
• Slice the cake into 2 or 3 layers (or squares) and fill as desired.

ITALIAN BASIC GENOISE (SPONGE CAKE)

Steps:

• Preheat oven to 350 degrees.
• Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches.
• Preheat oven to 350 degrees F.
• Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
• Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven.
• Bake until tops are springy to the touch, about 45 to 50 minutes.
• Remove the cakes from the pans and cool on a wire rack.
• When cool, use a long serrated knife to slice off the tops of the cakes.
• For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.