Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, whole egg sponge cake (genoise). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Classic genoise can be flavorless and dry. 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.

Whole Egg Sponge Cake (Genoise) is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Whole Egg Sponge Cake (Genoise) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have whole egg sponge cake (genoise) using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Whole Egg Sponge Cake (Genoise):

1. Take 3 m~l Egg
2. Make ready 90 grams Granulated sugar
3. Make ready 100 grams Cake flour
4. Prepare 20 grams ☆Unsalted butter
5. Take 30 grams ☆Milk

It also freezes well, so you can make it in advance and decorate later. Bring your eggs to room temperature before you start. Make sure you fold gently but check that there's no clumps of flour left. No chemical leavener, just air that is beaten into the eggs.

Instructions to make Whole Egg Sponge Cake (Genoise):

1. Line the cake tin with parchment paper. It will stick easily if you lightly coat the paper with vegetable oil.
2. Place the eggs and granulated sugar into a bowl and place into a hot water bath, and warm up to about 40°C (a little more than body temperature). Remove from the hot water bath and stir to completely dissolve the sugar.
3. Using the hot water from the hot water bath in Step 2, dissolve the ☆ ingredients and keep it warm as-is.
4. Whip the batter from Step 2 using an electric mixer on high speed for 5 minutes. It's done once you can lift it up and it disappears after letting it drop. Then whip on low speed for 3 minutes to make it nice and smooth.
5. Sift in the cake flour, write a "J" with the spatula about 30 times while mixing thoroughly. Turn the bowl to the left at the same time.
6. Stir in the ☆ butter, and mix thoroughly about 40 times using the same "J" pattern as listed above. It's finished once it turns smooth and produces a glaze.
7. Pour into the mold, and drop the mold from a height of about 10cm three times to remove the air. The batter that is sticking to the spatula will not swell up properly so don't add it in.
8. Bake in an oven preheated to 160°C for approximately 30~35 minutes. It will plump up nicely.
9. Drop the cake once from a height of about 20cm to prevent it from shrinking. Flip it upside down onto a rack, and let sit for 5 minutes to cool.
10. Flip it upright, remove the paper from the sides, cover with a wet cloth, and let cool completely. Place into a plastic bag and let sit for 1/2~1 day.

Folding (stirring without deflating) is the biggest factor. I was somewhat disappointed with this cake. I am a very proficient baker but this was not what I had imagined genoise to be. Génoise sponge is an essential base for many pastry applications. Try Chef Philippe's easy recipe with illustrated Before starting this Génoise Sponge recipe, make sure you have organised all the necessary ingredients.

So that’s going to wrap this up for this exceptional food whole egg sponge cake (genoise) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!