Classic Genoise Sponge Cake Recipe

Italian Sponge Cake (Pan di Spagna) – Baking Like a Chef

WebAug 9, 2021 · Step 2. Place eggs and granulated sugar in a separate large mixing bowl or the bowl of a stand mixer and lightly beat with a hand …

1. Preheat oven to 355 F/180 C. Generously butter and flour an 8 inch/20 cm round cake pan and set aside.
2. Place eggs and granulated sugar in a bowl and slightly beat with a hand whisk. Continue to whisk and bring the bowl over a bain-marie/water bath to warm the mixture up to 104 F/40 C (warm to the touch). Remove the bowl from the bain-marie/water bath and beat the eggs/sugar mixture with an electric mixer until the volume is doubled, for about 12 to 15 minutes. Add sifted flour and mix with a rubber spatula. Pour the dough into the prepared pan and bake for 20-25 minutes. Check the readiness of the biscuit with a toothpick: once it comes out clean out of the sponge, the biscuit is ready.
3. Let it cool for 10 minutes in the oven off (keep the door slightly open using a wooden spatula) to prevent deflating the sponge cake. Remove the sponge from the oven, let it cool for the other ten minutes, then remove from the pan by flipping it upside down and let it cool on a rack.

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Genoise Sponge Cake Recipe: Light & buttery Baking …

WebOct 12, 2023 · Instructions. Preheat the oven to 350 degrees F. Mist three 6-inch diameter cake pans * with non-stick spray, dust them with flour, …

Rating: 5/5(1)

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Genoise Cake (Vanilla Sponge Cake 101) Eats Delightful

WebMay 26, 2023 · Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper, and set aside. (see note 1 on making different …

Rating: 5/5(1)
1. Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper, and set aside. (see note 1 on making different sized sponge cakes)
2. Sift your flour, salt, and baking powder into a medium sized bowl, and set aside.
3. In a large bowl, combine your eggs and sugar. Using an electric mixer fitted with the whisk attachment, beat the eggs and sugar for 10 to 15 minutes, or until about tripled in volume, thick, and a pale yellow color. You should be able to draw a figure 8 with the batter and it should remain on the surface of the batter for about 2 seconds before sinking back down. It will take a bit longer to whip the eggs if using a handheld mixer (versus a stand mixer).
4. Add your flour mixture to the whipped eggs. Carefully fold the dry ingredients into the egg mix until incorporated. Take care not to over mix! It's okay if you see a few streaks of flour in the batter because we're going to give it another mix in a second.

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