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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, moist and fluffy sponge cake (genoise sponge cake). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have moist and fluffy sponge cake (genoise sponge cake) using 6 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake):
  1. Make ready 3 Eggs (large)
  2. Make ready 90 grams White flour
  3. Make ready 90 grams Sugar
  4. Get 40 grams Butter (unsalted if available) (or baking margarine)
  5. Take 30 ml Milk
  6. Prepare 1 tbsp Water
Instructions to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake):
  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.
  2. Combine the milk and butter in a container and heat up in a microwave. Melt the butter completely. Preheat the oven to 170℃.
  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℃.
  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.
  5. When thickened (about 5 minutes from Step 3 to this point), whisk slowly at low speed for about 3 minutes.
  6. It looks shinier than when you whipped at high speed.
  7. Change to a whisk. Add 1 tablespoon of water and whisk gently (by adding water, the flour will mix in easily).
  8. Add the prepared flour in one go and whisk about 30~35 times.
  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.
  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.
  11. Pour the batter from Step 10 into the mold. Tap it on the counter to remove air.
  12. Bake for 30-35 minutes at 170℃.
  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.
  14. When it's baked, drop it from a height of 20 cm to prevent it from shrinking.
  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.
  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.
  17. Slice into your desired thickness.

So that’s going to wrap it up with this exceptional food moist and fluffy sponge cake (genoise sponge cake) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!