Genoise Sponge Recipe Delia

A genoise is a sponge cake that is leavened naturally with eggs using the foaming method which is the gentle warming of the eggs with sugar and beating them until they are foamy and thick. Directions are clear and the video even though i do not speak french beautifully demonstrates every step i baked the sponge as lady fingers using a silicone eclair pan to produce individual shortcakes served with summer strawberries. This is a classic european sponge cake aka genoise.

Olivia Luz

Pre heat the oven to 180c. Lightly grease one 25 cm 10 inch genoise tin or two shallow 22 cm 9 inch round cake tins with melted butter. Preheat the oven to moderate 180 c 350 f gas 4. This cake base takes on moisture really well from fruit frostings liqueurs and syrups. 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.

To make this first slice the passion fruit into halves and using a teaspoon scoop all the flesh juice and seeds into a bowl. Gently fold in the flour and melted butter until smooth. 8 medium eggs 250g caster sugar 250g plain flour 50g melted butter. Now using an electric hand whisk combine them for about 1 minute until you have a smooth creamy consistency. Step 3 place the eggs into a mixing bowl set over a pan of hot not boiling water.

Place the eggs and sugar in a large mixing bowl or the bowl of your stand mixture. Line the base with baking paper then grease the paper. 1 jar strawberry jam 400ml double cream whipped. Whisk the eggs and sugar with an electric hand mixer for 3 5 minutes until light mousse like and doubled in size. Sift together the flour 2 tablespoons sugar and salt onto a piece of wax paper.

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All you do is sift the flour and baking powder into a roomy mixing bowl lifting the sieve quite high to give the flour a good airing as it goes down then simply add all the other ingredients. Add the 1 2 cup sugar to the eggs and whisk until the mixture feels warm not hot to the touch about body temperature. Half fill a saucepan with water bring to the boil then take off the heat. Next in another bowl combine the mascarpone fromage frais sugar and vanilla extract using a balloon whisk which is the quickest way to blend them all together. Set the bowl over the pan so it s not touching the water.

Meanwhile break the eggs into a large heatproof bowl and add the sugar. For the génoise sponge place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale. My first outing making a genoise sponge turned out perfectly thanks to this recipe and the accompanying video. Meanwhile break the eggs into a large heatproof bowl and add the sugar. All you do is sift the flour and baking powder into a roomy mixing bowl lifting the sieve quite high to give the flour a good airing as it goes down then simply add all the other ingredients.

My first outing making a genoise sponge turned out perfectly thanks to this recipe and the accompanying video. Place the eggs and sugar in a large mixing bowl or the bowl of your stand mixture. To make this first slice the passion fruit into halves and using a teaspoon scoop all the flesh juice and seeds into a bowl. Pre heat the oven to 180c.