GENOISE
The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding (stirring without deflating) is the biggest factor. Be gentle!
Provided by Kevin Ryan
Categories Desserts Cakes Sponge Cake Recipes
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.9 g, Cholesterol 80.5 mg, Fat 4.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 28.7 mg, Sugar 12.8 g
4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Provided by Natasha Kravchuk
Categories Easy
Time 35m
Number Of Ingredients 4
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.
PAUL'S GENOISE SPONGE
Make the most of British summer berries by piling them onto a stunning layered sponge
Provided by Paul Hollywood
Categories Afternoon tea, Treat
Time 1h10m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
- Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
- Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen - a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
- Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
- To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.
Nutrition Facts : Calories 621 calories, Fat 42 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.26 milligram of sodium
GéNOISE SPONGE WITH BLUEBERRY COMPôTE AND VANILLA CREAM
This superbly light sponge cake makes a wonderful afternoon treat with a cuppa, or try it as a dessert served with lashings of cream.
Provided by James Martin
Categories Cakes and baking
Yield Makes 1 x 22cm/9in cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 22cm/9in round cake tins.
- For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.
- Gently fold in the flour and melted butter until smooth. Divide between the prepared cake tins.
- Bake for 20-30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
- To make the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water into a small saucepan. Place over a medium heat and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken.
- Place the cream into a large bowl and add the vanilla seeds. Whip with a whisk until thick.
- To serve, spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar.
ITALIAN BASIC GENOISE (SPONGE CAKE)
This seems like a very versatile sponge cake recipe to have on hand. Received in email from gourmet-cooks-from-around-the-world. Thanks AJ.
Provided by Busters friend
Categories Dessert
Time 1h10m
Yield 2 cakes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 946.5, Fat 16.8, SaturatedFat 5.5, Cholesterol 631, Sodium 187.9, Carbohydrate 170.6, Fiber 1.7, Sugar 93.1, Protein 26.2
CHOCOLATE GENOISE
Provided by Food Network
Categories dessert
Time 1h
Yield 1 round layer, 9 inches in dia
Number Of Ingredients 6
Steps:
- One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer.
- Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two.
- Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes.
- Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula.
- Bake the layer about 30 minutes until it is well risen and the center is firm to the touch.
- If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper
VANILLA GENOISE CAKE
A baker's basic. Genoise is a dry cake that is used with ingredients that are very moist, so they can soak up the extra moisture and take on that flavor, like trifles, or mousse filled cakes. This is my fool-proof formula.
Provided by P48422
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Oven to 350 degrees F.
- 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).
- Combine the butter and vanilla in a small bowl.
- Set aside somewhere warm (you want the butter to stay melted).
- Combine the flour with 3 tbl.
- of the sugar and sift again.
- Set aside.
- In the bowl of your mixer, combine the eggs and rest of the sugar.
- Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your VERY CLEAN hand (kids love this part) until the eggs feel warm to the touch (body temp)*.
- Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
- Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part**.
- Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
- Fold in half the remaining, then the rest.
- Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
- Gently fold that back into the batter.
- Divide between the pans and bake as follows: for an 8" square, 20-25 min.
- ;an 8" round, 25-30 minutes; a 9" round, 20-25 minutes; and an 11x17 sheet pan, 15-20 minutes.
- The cakes should JUST BEGIN to shrink away from the side of the pans, and should spring back when you lightly touch them in the center.
- Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
- Set aside until ready to use.
- DO NOT OVERBAKE.
- This cake is best if allowed to sit a day before using in trifles.
- NOTE 1: Genoise is supposed to be a dry cake.
- It was made specifically to take moist toppings so it could soak them up.
- *NOTE2: I learned to use my hand when warming yolks in culinary school.
- The idea is that as soon as it feels warm on your hand, it is at the perfect temperature to whip to ribbon stage.
- **NOTE3: I learned to fold flour into delicate batters like this with my VERY CLEAN hand in culinary school also.
- At first I thought it was stupid, but I quickly saw it was the best way to be able to tell if all of your flour is mixed in and avoid any un-incorporated flour bits.
- I mix angelfood cakes this way, too.
- Children love to do this!
THE BEST VANILLA SPONGE CAKE RECIPE | GENOISE
This vanilla sponge cake is the best sponge cake I've ever made! The cake is pillowy, soft, spongy and yet, a bit moist. The sponge cake is perfect for so many cake recipes. This sponge cake is also known as Genoise and it's much easier to make than you probably think it is.
Provided by TheCookingFoodie
Categories Cake Recipes Desserts
Yield 8
Number Of Ingredients 7
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.
CLASSIC GENOISE
Provided by Food Network
Categories dessert
Time 50m
Yield 2 baking sheets or 2 (8-inch)c
Number Of Ingredients 5
Steps:
- Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
- Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
- Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
- VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it.
- Jacques' Tip: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.
NO FUSS GENOISE SPONGE CAKE (MARY BERRY'S)
An easy and effective way to make the perfect genoise sponge cake.
Provided by Rachel Ballard
Categories Dessert
Time 47m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 213 kcal, Carbohydrate 26 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 129 mg, Sodium 100 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g, ServingSize 1 serving
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CLASSIC GENOISE SPONGE CAKE RECIPE (ONLY 4 INGREDIENTS ...
From vintagekitchenvixen.com
Cuisine French, ItalianEstimated Reading Time 7 minsCategory Dessert
- Trace and cut out a circle of parchment, grease the cake pan with butter, insert the parchment cut out and dust with flour.
- Using the whisk attachment of a stand mixer, beat the eggs and sugar together until the mixture triples in volume, reaching the ribbon stage. The ribbon stage is attained when you test the batter and it temporarily holds a shape.
GENOISE SPONGE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 1Total Time 45 minsCategory Dessert
- Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease one 25 cm (10 inch) Genoise tin or two shallow 22 cm (9 inch) round cake tins with melted butter. Line the base with baking paper, then grease the paper. Dust the tin with a little flour, shaking off any excess.
- Sift the flour three times onto baking paper. Mix the eggs and sugar in a large heatproof bowl. Place the bowl over a pan of simmering water, making sure the base doesn't touch the water, and beat with electric beaters for 8 minutes, or until the mixture is thick and fluffy and a ribbon of mixture drawn in a figure of eight doesn't sink immediately. Remove from the heat and beat for 3 minutes, or until slightly cooled.
- Add the cooled butter and sifted flour. Using a large metal spoon, fold in quickly and lightly until the mixture is just combined.
- Spread the mixture evenly into the tin. Bake for 25 minutes, or until the sponge is lightly golden and has shrunk slightly from the side ofthe tin. Leave the cake in the tin for 5 minutes before turning out onto a wire rack to cool. The top can be lightly dusted with sifted icing sugar just before serving.
HOW TO BAKE GENOISE CAKE - FOOD CRUMBLES
From foodcrumbles.com
Reviews 7Estimated Reading Time 8 minsServings 12Total Time 50 mins
- Take the bowl of mixture and place it above a pot of boiling water. Continue whisking until the mixture has warmed up slightly, then continue mixing away from the water until you've reached a ribbon like consistency. The mixture will still flow and form ribbons on itself (see text for a more detailed evaluation of this step and whether or not you really have to heat).
GENOISE - KING ARTHUR BAKING
From kingarthurbaking.com
3.6/5 (5)Calories 154 per servingTotal Time 2 hrs
- Preheat the oven to 350°F. Line two 9" round cake pans, three 8" round cake pans, or one 10" x 15" jelly roll pan with parchment. Or grease and flour the bottom (but not the sides) of the pans.
- Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water.
- Whisk the mixture constantly until the sugar has dissolved and it's just warm to the touch, about 110°F. Remove the bowl from the saucepan.
CHOCOLATE GENOISE SPONGE RECIPE RECIPE - GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 45 mins
- 2. Sift flour, cocoa, baking powder and salt together. Whip eggs, yolks and sugar on high in the bowl of a stand mixer until ribbons form and the volume has nearly tripled. Add vanilla when nearly there.
- 3. Heat the milk and butter until hot but not boiling and set aside. In three increments, fold the sifted dry ingredients into the egg mixture by hand, using a spatula and holding the bowl at an angle towards you. Gently fold from the centre of the bowl down to the base and scrape from the edge to the top of the bowl and back to the centre. Repeat this a few times until the dry ingredients are mixing in and there are no pockets of flour.
- 4. After the second increment, add a bit of the hot milk and butter mix and fold in. This activates the baking powder so the mix will puff up again. Then fold in the last of the dry ingredients and the remaining milk mixture. Fold again and immediately pour into prepared tin.
GENOISE (SPONGE CAKE) RECIPE | BON APPéTIT
From bonappetit.com
3/5 (5)Estimated Reading Time 3 mins
- Place racks in upper and lower thirds of oven; preheat to 400°. Lightly coat two 18x13" rimmed baking sheets with nonstick spray and line with parchment paper, leaving a slight overhang on longer sides. Smooth to eliminate air pockets. Lightly coat parchment with nonstick spray. Beat egg yolks in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until light and frothy. With the motor running, gradually stream in ¾ cup sugar and beat until super voluminous and light and mixture leaves a very slowly dissolving ribbon when it falls off the end of the whisk and back into the bowl, about 4 minutes. Rub a small dab between your fingers—it should be grit-free (this means all the sugar is dissolved). Scrape yolk mixture into a large wide bowl.
- Thoroughly wash and dry mixer bowl and whisk, then beat egg whites and salt on medium-high until frothy. Increase speed to high and gradually add remaining ¾ cup sugar in a steady stream. Beat until meringue is glossy and forms medium peaks, about 3 minutes; beat in vanilla. (Do not overbeat—it will look dry and curdled—this makes it difficult to fold in and yields a dense genoise).
- If making chocolate genoise, sift flour and cocoa powder over egg yolk mixture (or just flour if making vanilla). Vigorously fold in with a large rubber spatula, running it down along bottom of bowl and lifting up through center and over the top as you rotate bowl. The mixture will seize up and thicken quite a bit. Add one-third of meringue and mix thoroughly to incorporate (this will lighten the batter). Gently fold in remaining meringue in 2 batches (err on the side of mixing less rather than more; it’s okay if a few streaks of batter remain).
- Divide batter between prepared baking sheets and spread evenly with a large offset spatula, working into corners. Bake, rotating pans from top to bottom and front to back halfway through, until top is golden and center springs back when gently pressed, 10–14 minutes. Let cool.
GENOISE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Flour, sugar, eggsRegion or state GenoaPlace of origin ItalyAlternative names Genoese cake, Genovese cake
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5/5 (10)Total Time 55 minsCategory Cake, DessertCalories 448 per serving
- Even before you turn on the oven,, make sure your eggs are out of the fridge - they need to come to room temperature. *this is critical for success with this cake! If you need to warm them quickly, then pour some boiling water into a shallow bowl, then crack your eggs into another bowl and set it on top of the bowl of boiling water. Just keep checking to see if the eggs have warmed. I did this and it worked well.
- Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips on 50% power for 2 mins and 30 seconds in the microwave, then stir then for another 30 seconds just until smooth. Add cocoa mixture to the melted chocolate chips and stir well to combine.
- Spread 1/3 of the chocolate mousse on the first layer of cake, then add about 1/4 of the berries. Pipe some whipped cream around the edges of the layer, prior to putting the next layer on top.
LEMON GENOISE CAKE WITH FRESH BERRIES - I JUST MAKE SANDWICHES
From ijustmakesandwiches.com
Reviews 11Calories 565 per servingCategory Desserts
- Over a double boiler, combine eggs and sugar and whisk until egg mixture reaches 105-113 degrees Fahrenheit.
- Using a mixing bowl with a whisk attachment, pour egg and sugar mixture into bowl and beat on medium speed with whisk for 12-15 minutes, or until cool.
- Using a fine strainer or flour sifter, sift cake flour, in batches, over the egg mix and gently fold in until all flour has been incorporated into egg. Then gently re-incorporate the small egg mix with the butter and vanilla into the flour egg mix.
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