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Genoise Sponge Cake Recipe

The document provides a recipe for a genoise sponge cake. It lists the ingredients which include whole eggs, sugar, inverted sugar, salt, all-purpose flour, and potato starch. The instructions describe how to whip the eggs and sugar into a light and fluffy mixture, fold in the dry ingredients, melt and incorporate butter, pour the batter into a ring mold and bake for 20-25 minutes until golden brown. Once cooled, the cake should be cut from the ring and sliced into layers.

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3K views3 pages

Genoise Sponge Cake Recipe

The document provides a recipe for a genoise sponge cake. It lists the ingredients which include whole eggs, sugar, inverted sugar, salt, all-purpose flour, and potato starch. The instructions describe how to whip the eggs and sugar into a light and fluffy mixture, fold in the dry ingredients, melt and incorporate butter, pour the batter into a ring mold and bake for 20-25 minutes until golden brown. Once cooled, the cake should be cut from the ring and sliced into layers.

Uploaded by

9225353
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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GENOISE

SPONGE CAKE

Copyright©2023 International Pastry Academy KICA, All rights reserved.


Photo credit: Nataliya Khoroshayeva
Genoise Sponge Cake

GENOISE SPONGE CAKE

Ingredients Total weight: ~ 529 g 100%

• Whole eggs 230 g 43%


• Sugar 123 g 24%
• Inverted sugar/honey 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, add into the whipped mixture. Carefully fold in
the dry ingredients with the whisk to keep maximum volume. Try to
avoid incorporating air bubbles.

3. Melt butter in a microwave oven to 45 °C / 113 °F. Mix it with a bit 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 a 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
around 20-25 minutes. When ready, the sponge should be golden-
brown and spring back when pressed.

7. Let it cool down at room temperature.

8. Cut the sponge out of the cake ring and trim the top crust using a
serrated knife.

9. Slice the sponge cake into three layers as desired.

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www.kica-academy.com +380 (068) 863 15 86 info@kica-online.com

Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshayeva

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