Genoise Or Sponge Cake- Another recipe
I liked the recipe I recently posted for Genoise from Julia Child but became a little obsessed and wanted to find out more about this cake, there are so many variations, Julia’s recipe is great but I found another recipe I like a bit better. It is all a learning experience and I googled genoise and found a write up on wiki how with a video from Gourmet Magazine, the chef made it very simple and the cake turned out beautifully. In all fairness, when I made the other recipe I used a hand held mixer instead of my stand mixer to whip the eggs, although it is fine you get much better results when you use the stand mixer. The recipe makes either a 10 inch cake or two 8 inch round cakes. It’s as light as a feather and will be used for a birthday cake, that will be posted soon. I wanted to share the recipe and the video it’s simple and really good. Just one more option for you. The cake can be made in advance, wrapped well and frozen and allowed to thaw in the refrigerator over night.
Genoise – Gourmet Magazine
Makes One 10 inch round or Two 8 inch round cakes
6 eggs room temperature and soaked in warm water for 5 minutes, it will help aerate and you get a really wonderful rise.
2/3 cup sugar
1 cup cake flour, sifted first then measured
1 tsp salt
1 tsp vanilla extract
5 tbs unsalted butter melted and cooled
Pre heat oven to 350 degrees, grease or butter your baking pan or pans and line with parchment round, grease again and dust with flour. I used cooking spray for my pans.
Whip the eggs and sugar and vanilla on med/high or high for up to 10 minutes or until they form a ribbon (see video linked above). While eggs are whipping melt your butter and sift and measure your flour, add the tsp of salt to the measured flour. When eggs and sugar are light and fluffy, tripled in volume and have formed a ribbon transfer to a large wide bowl, your flour will be added in 3 installments, sift approximately 1/4 of the flour on the eggs and fold in gently, now sift on half of the flour folding in, and then the rest of the flour is folded in. Take a big plop of the batter and mix into the melted butter, add to the rest of the batter folding in gently. Transfer to prepared pans and bake for 25-35 minutes depending on the size of the pans. The cake should be golden brown and will start to pull away from the sides of the pan. Allow to sit in pan for 10 minutes, run spatula or knife around pan edges and turn out onto cooling racks.