Genoise Sponge Cake

Grams/ Weight Measurement
Yield = 10 x 12” cake

100 g melted butter
200 g white sugar
20 g vanilla
2 g salt
6 eggs separated
10 g baking powder
220 g Nextjen All Purpose Baking Blend (flour)

Whip egg whites with salt and 100 g (half) the sugar until they form soft peaks, 2-3 minutes; scrape into a bowl and set aside.
Whip egg yolks with 100g (half) sugar, salt and vanilla to ribbon stage (all sugar has dissolved and the egg yolks are fluffy and soft yellow).
Mix flour and baking powder.
Fold half the whipped egg whites into the yolks until homogenized (without knocking the air out).
Sift in flour and baking powder.
Fold in the other half of the whipped egg whites until homogenized.
Fold in the melted butter.
Spread batter onto a 10 x 12” buttered, floured and parchment lined baking tray.
Bake at 350°F for 20-25 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F); the cake should spring back when touched.
Cool the cake on a resting rack.

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Cups / Imperial Measurement
Yield = 10 x 12” cake

1/2 cup butter
1 cup white sugar
4 tsp vanilla
1/4 tsp salt
6 eggs separated
2 tsp baking powder
1 1/2 cup Nextjen All Purpose Baking Blend (flour)

Whip egg whites with salt and 1/2 cup of sugar until they form soft peaks, 2-3 minutes; scrape into a bowl and set aside.
Whip egg yolks with 1/2 cup of sugar, salt and vanilla to ribbon stage (all sugar has dissolved and the egg yolks are fluffy and soft yellow).
Mix flour and baking powder.
Fold half the whipped egg whites into the yolks until homogenized (without knocking the air out).
Sift in flour and baking powder.
Fold in the other half of the whipped egg whites until homogenized.
Fold in the melted butter
Spread batter onto a 10 x 12” buttered, floured and parchment lined baking tray.
Bake at 350°F for 20-25 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F); the cake should spring back when touched.
Cool the cake on a resting rack.

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