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Genoise Sponge Cake

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In the realm of baking, sometimes simplicity reigns supreme. Enter the Genoise Sponge Cake, a classic delight that marries ease of preparation with exquisite taste. With just five basic ingredients and a mere ten minutes of your time, you can whip up a dessert fit for any occasion. Let’s dive into the delightful world of Genoise Sponge Cake!

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Ingredients:

  • Unsalted butter (30g)
  • Milk (30ml)
  • Eggs (3 pcs)
  • Caster sugar (90g)
  • Cake flour (90g)

Step-by-Step Instructions:

  1. Preparation: Begin by gathering your ingredients and preheating your oven to 170°C (340°F). Line a 6-inch round cake tin with parchment paper for easy removal.
  2. Butter and Milk Mixture: In a small bowl, combine 30g of unsalted butter and 30ml of milk. Set aside.
  3. Whisk Eggs and Sugar: Crack three eggs into a mixing bowl, add caster sugar (90g), and lightly whisk until combined.
  4. Hot Water Bath: Prepare a hot water bath by heating a pot of water to approximately 70°C. Place the bowl with the egg mixture over the hot water bath, stirring continuously until the temperature drops to around 40°C.
  5. Whipping: Remove the egg mixture from the water bath and place the bowl with the butter and milk mixture over the hot water to melt the butter. Using an electric mixer, beat the egg mixture on high speed until it becomes whitish, foamy, and triples in size.
  6. Incorporating Flour: Sift 90g of cake flour into the egg mixture. Switch to a spatula and gently fold the flour from the bottom up until fully incorporated and no lumps remain.
  7. Combining with Butter and Milk: Add a portion of the batter to the melted butter and milk mixture. Stir well, then pour it back into the main batter, folding gently until evenly mixed.
  8. Pouring into Cake Tin: Pour the batter into the prepared cake tin, tapping the pan gently on the counter to remove any air bubbles.
  9. Baking: Place the cake tin in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cooling and Serving: Once baked, remove the cake from the oven and immediately from the pan. Allow it to cool before serving. Enjoy this delectable Genoise Sponge Cake plain, dusted with powdered sugar, or as a layered treat with whipped cream or jam.

Conclusion

With just a handful of ingredients and minimal effort, you can create a masterpiece in the form of a Genoise Sponge Cake. Whether it’s a casual gathering or a special celebration, this versatile dessert is sure to impress with its light, airy texture and delicate flavor.

Unique FAQs:

  1. Can I use salted butter instead of unsalted butter?
    • While you can use salted butter, it may alter the taste slightly. It’s best to stick with unsalted butter for a neutral flavor profile.
  2. What can I substitute for cake flour if I don’t have any?
    • You can make your own cake flour by mixing all-purpose flour with a small amount of cornstarch. For every cup of flour, remove two tablespoons and replace them with two tablespoons of cornstarch.
  3. Can I freeze Genoise Sponge Cake for later?
    • Yes, you can freeze Genoise Sponge Cake. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to three months.
  4. Is it necessary to line the cake tin with parchment paper?
    • Lining the cake tin with parchment paper makes it easier to remove the cake without sticking. If you prefer, you can grease the pan thoroughly instead.
  5. Can I add flavorings like vanilla extract or lemon zest to the batter?
    • Absolutely! Feel free to customize your Genoise Sponge Cake with flavorings like vanilla extract, lemon zest, or almond extract for a unique twist on the classic recipe.

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