Oven to 350 degrees f. Light as a feather vanilla genoise vanilla sponge cake. I like to finish this cake with a shiny chocolate ganache and pretty swirls of the chocolate mousse. Ingredients 1 cup sifted cake flour 2 tablespoons white sugar 1 pinch salt 2 tablespoons unsalted butter melted 4 large eggs eggs cup white sugar 1 teaspoons vanilla extract. Reduce the bake flour to 1 3 cup increase the cornstarch to 1 3 cup and add 1 4 cup alkalized dutch process cocoa powder to the flour and cornstarch mixture sift.

Wrap tightly with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. But chocolate genoise can absorb a whole bunch of syrup and maintain it s lovely light crumb. Remove from oven and let cool on a wire rack. This is a classic european sponge cake aka genoise. Genoise sponge can be made a day ahead and wrapped in plastic wrap do not refrigerate or frozen and thawed when needed.

For this recipe we take two layers of chocolate genoise and first soak them with an orange flavored sugar syrup. That s why i include the syrup as an ingredient for this recipe. For a genoise the syrup is integral to the flavor and texture of the cake. Next the two genoise layers are sandwiched together with a thin layer of raspberry jam and a rich and creamy chocolate mousse. The cake is not done until you add the.

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Bake until cake is springy to the touch and golden brown 18 to 20 minutes. Once you have this recipe down you ll memorize it after a couple rounds you ll be baking things that look and taste like they are from a fancy bakery. Cool the cake completely in the pan. If making chocolate version decrease by 6 tbsp. Ingredients 16 240 g large egg yolks nonstick vegetable oil spray 1 cups 300 g sugar divided 12 360 g large egg whites 1 tsp.

This cake will absorb lots of syrup for an extra layer of flavor and moisture. Kosher salt 2 tbsp. It s easy and you can make hundreds of different cakes with this base. Vanilla extract 1 cups 200 g all purpose flour. Combine the butter and vanilla in a small bowl.

I love this sponge cake recipe. I like to add a bit of rum to the syrup but you can use vanilla grand marnier or whatever flavor you d like. Set aside somewhere warm you want the butter to stay melted. Line the bottom of one 8 or 9 inch round cake pan or 8 inch square pan or 11x17 sheet pan with parchment and spray lightly with some sort of spray release like pam. Whatever you do don t try to make this cake without the syrup.

Whatever you do don t try to make this cake without the syrup. I love this sponge cake recipe. This cake will absorb lots of syrup for an extra layer of flavor and moisture. Bake until cake is springy to the touch and golden brown 18 to 20 minutes. For this recipe we take two layers of chocolate genoise and first soak them with an orange flavored sugar syrup.

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Line the bottom of one 8 or 9 inch round cake pan or 8 inch square pan or 11x17 sheet pan with parchment and spray lightly with some sort of spray release like pam. Wrap tightly with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. Oven to 350 degrees f.