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Basic Sponge Cake (Genoise)<\/p>\n
3 eggs room temperature<\/p>\n
70 g (1\/4 cup + 2 tbsp) sugar<\/p>\n
100 g (1\/2 cup + 2 tbsp) cake flour<\/p>\n
45 g unsalted butter melted<\/p>\n
butter, parchment and flour for prepping the cake pan<\/p>\n
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Preheat the oven to 350\u00baF\/175\u00baC. 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. Sift the flour and fold it into the egg mixture in stage until incorporated. In a separate bowl, ladle out a portion of the batter and fold it with the melted butter. Return the buttery batter to the main mixing bowl and gently fold it with the remaining batter. Pour the batter into the prepared cake pan and bake for 30 minutes. Check for doneness by inspecting to see if the edges have sprung away from the pan or by inserting a toothpick into the center. Allow it to cool on a wire rack for ten minutes before removing from the pan. Note: Genoise cakes are dryer than many sponge cakes. You can add moistness and flavor with a simple syrup of choice.<\/p>\n","protected":false},"excerpt":{"rendered":"
Basic Sponge Cake (Genoise) 3 eggs room temperature 70 g (1\/4 cup + 2 tbsp) sugar 100 g (1\/2 cup + 2 tbsp) cake flour 45 g unsalted butter melted butter, parchment and flour for prepping the cake pan Preheat the oven to 350\u00baF\/175\u00baC. 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…<\/p>\n