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Genoise Sponge Cake

This document provides a recipe for a genoise sponge cake. It lists the ingredients and their weights and percentages. It then provides instructions for making the cake in 8 steps, including whipping eggs and sugar, folding in dry ingredients, melting and mixing in butter, baking and cooling the cake.

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Nadia Brinza
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1K views3 pages

Genoise Sponge Cake

This document provides a recipe for a genoise sponge cake. It lists the ingredients and their weights and percentages. It then provides instructions for making the cake in 8 steps, including whipping eggs and sugar, folding in dry ingredients, melting and mixing in butter, baking and cooling the cake.

Uploaded by

Nadia Brinza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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GENOISE

SPONGE CAKE

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
GENOISE SPONGE CAKE

GENOISE SPONGE CAKE

Ingredients Total weight: ~ 529 g 100%

Whole eggs 230 g 43%


Sugar 123 g 24%
Inverted sugar 15 g 3%
Sea salt 1.5 g <1%
All-purpose flour 113 g 21%
Potato starch 26 g 5%
Butter 82% 20 g 4%

1 Put the eggs, which are at 40 °C / 104 °F, sugar, inverted sugar and salt in the mixing bowl. Whip
at maximum speed until light and fluffy.

2 In a separate mixing bowl combine the sifted flour and potato starch with a whisk and add them
into the whipped mixture. Carefully fold in the dry ingredients with the whisk to keep maximum
volume. Try to avoid air bubbles.

3 Melt butter in the microwave oven to 45 °C / 113 °F. Mix it with a small part of the sponge cake
batter using a whisk.

4 Pour the butter mixture to the rest of the sponge cake batter. Whisk everything again.

5 Place the cake ring d=18 cm and h=6 cm on a baking sheet lined with a perforated silicone mat.
Pour the cake batter into the ring.

6 Bake the sponge in the oven, preheated to 180 °C / 356 °F, for about 20-25 minutes. When ready
the sponge should be golden-brown and spring back when touched.

7 Let it cool down at room temperature.

8 Cut out the sponge from the cake ring and remove the top crust using a serrated knife.

9 Use the sponge cake as desired.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

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