genoise sponge cake (soft and fluffy)

www.paypal.com... A génoise French: ʒenwaz usually spelt genoise in English), also known as Genoese cake or Genovese cake, is an Italian sponge cake. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.
It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.
my new channel / @marinas1556
Recipe Ingredients:
Flour 110g
Cornstarch 40g (⅓ cup approximate)
sugar 110g(⅔ cup
eggs 5 medium
salt ¼ tsp
pure vanilla extract 2 tsp
butter 50g
20cm x 7cm//5"x3" cake tin
bake at 160-165°C preheated oven
40-45 minutes
note: use parchment paper on the side of the pan too if you have to produce less crumb.
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[@CookingADream]

You might like my vlog channel kzbin.info/door/4sQ3_5cOrfoFl2cB89VcCw

[@lorine3556]

I tried this with gluten free flour...first attempt was an absolute success! Great recipe and method! Thank you x

[@candyqueenify]

Did you use an 8in pan??

[@post2memrg]

When I learned to be a chef all those years ago, if I had tapped on the bowl while folding in the flour, I would have been given a thick ear, it was because you can cause air pockets to collapse in the mix.

[@CookingADream]

now i know what i was doing wrong

[@warlordjay4416]

If you are struggling a bit with a dense cake with following this recipe, watch how they mix the batter by hand. You notice that the hand moves around the outside, bringing up a layer of mix and laying it on top, then repeating. This is called folding, and it is essential to trap air inside your sponge and is part of what gives the cake the airyness it needs.

[@MumEssy-sKitchen]

This was a nice method of making a sponge cake! I love the way you heated the eggs to warm up before taking to the mixer and I also enjoyed that part you took some of the batter into the melted butter before mixing it up with the batter in bowl! That was all nicely baked and definitely fluffy and delicious 👍

[@aliciauvangkitchen9880]

Wow, that sponge cake looks awesome... thanks for sharing this great recipe...

[@farzanashapna]

I tried your recipe today ! Perfect ! Thanks for sharing!

[@yvetteantoine2653]

wow! Must try this!!Thank you for sharing!!

[@normaangelicagarcia7596]

Mil gracias por compartir,verdaderamente es la primera receta que me ha salido súper bien,ingredientes,elaboración y hasta el horneado Perfecto,gracias de nuevo❤

[@christinalalfakzuali2961]

My favourite cooking channel

[@CookingADream]

my pleasure

[@easybake7412]

Looks delicious!!! No need to butter and flour the sides of the pan???Thank you.

[@audrestepuliene8183]

I know that the cooling process is very important. How do you cool Genoise sponge? In the tin? or out while it's still hot ? and when is best to separate from tin sides. Thanks a lot.

[@CookingADream]

I take it out of the pan after a few minutes while it's still hot otherwise it gets soggy at the bottom

[@murtalafatimaadamu7379]

Can i use this for tres leches cake

[@PanciaPiena]

che meraviglia!!

[@etlearn7599]

What can we substitute the corn flour with can we use flour instead

[@cwycathy]

How should i adjust the ingredients for a 6” and a 8” pan please?

[@thuynguyenngoc1778]

What happen if we continously whisk batter after ribbon-stage? And how much Wattage of your mixer? Thank u!

[@حكايةالبحر]

Good morning Sweet, keep going

[@ToluliciousKitchen]

This is really nice and delicious 😋😋👍

[@nolenl1503]

1like yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 😍😘❤️❤️👍👍

[@pr7074]

Was so good to watch this recipe thank you

[@CookingADream]

glad to hear that

[@lindamelanson5063]

Great method for making this sponge cake. I will definitely give it a try. What size pan are you using?

[@CookingADream]

8" pan

[@irasemagy6243]

Does it work for a 3 leches cake?

[@Rozyta55]

Nice

[@MzChrisyKK]

Omgoodness wanna try this!! Looks amazing and surprisingly easy!🙌🏾🤗

[@gerardjones7881]

did you ever watch a bricklayer ? They make it look easy too.

[@linavenceviciene4617]

Btw, i would like to bake a small cake. My cake form is 16 cm width x 12,5 cm height. What should be the changes than in amount of the products? Or can i use the same amounts just extend baking time as cake would be much taller. Thank you!

[@aubreeaudric2656]

Hi may i know how long the beating high speed ?

[@LinaVe-pn7cw]

Is it possible to make if I only have single speed device? It is hand blender which head can be changed to whisk part. How do I get slow speed than, by hand? thank you so much.

[@CookingADream]

Yes you can. Do it in normal speed

[@chloec2456]

How would I alter this recipe for a 11x7 square cake tin?

[@marshalke1734]

Nice content

[@rabiasiddiqui8435]

I am allergic to all purpose flour n cornstarch.....can i make this cake with whole wheat flour

[@davikaharrilal2358]

hi I didn't see and baking powder in the discretion??

[@CookingADream]

This method of baking doesn’t need baking powder

[@Sae]

Have you tried this with duck eggs?

[@yeshikunchok4787]

I did exactly same but mine wasn’t this soft. And it smells strongly of eggs

[@sixtysix2632]

I made this cake. I didn't like how it came out. I followed the exact recipe. To me it needs baking powder. It came out dense.

[@Caellyan]

Never made it, but I think the point of Genoise is to use air trapped in egg whites instead of a leavening agent. Try being more careful when mixing in the flour to avoid deflating the batter too much before baking.

[@GraceBonsu-o7n]

What are the ingredients

[@marshalke1734]

Is that a metallic bowl that you put in the oven?

[@CookingADream]

it's an aluminium pan

[@judithhemsted8485]

How much butter to melt?

[@suzycanon7011]

Great looking genoise! Now how do you accomplish that in high altitude? I fail every time. Thank you!

[@carhysowen79]

The electric whisk. My second failed attempt is in the oven as we speak 😭

[@vietnamemperor123461]

Your genoise cake calls for a 110gr all purpose and 40 gr cornstarch so can I substitute with 150 gr cake flour? I wanted to double this recipe so since you bake at 160 C for 45 minutes do I bake it at 1 hour 30 minutes? I don't want my cake to be burn and dry for baking a long time.

[@mimilailah5389]

I'm no expert, but I think you'd be able to substitute it with the amount of cake flour u said. Also, you'd bake it at the same temp and around the same time (make sure to check on it when baking)

[@magicmanvi]

Hi could I use this to make cupcakes? which I would then soak with syrup?

[@CookingADream]

you could

[@magicmanvi]

@@CookingADream thank you

[@layersoflovebysree5439]

No need of baking powder?? Or u forgot to mention I’m about to try this pls reply

[@CookingADream]

no need

[@chloec2456]

Can this be frozen? Looks amazing

[@CookingADream]

yes

[@junaidahdain4060]

can i use this cake recipe for birthday cake with decoration?

[@CookingADream]

Yes, definitely

[@lesleyhubble2976]

Looks delicious,is it best eaten plain or could you sandwich with buttercream

[@CookingADream]

best to use any kind of frosting and fruit as it has low sugar and fat. but you could eat plain with tea as well.

[@shaiknazia8981]

Preheat till how much time please tell me

[@CookingADream]

5 mins

[@tasteandsee3370]

Can I use oil instead?

[@CookingADream]

Yes

[@zeroounce8874]

Thank you so much! Will try it. ❤️

[@evinolmez3845]

Did you use a convection oven?

[@xoamy21]

Are the eggs room temperature or cold?

[@CookingADream]

Doesn’t matter you are going to warm it up on steam anyway.

[@uniquestuff3193]

So no backing powder or baking soda?

[@CookingADream]

No need

[@zainabm286]

So there’s no leavening agent used in this cake? Because mine did not ruse 😭

[@CookingADream]

there isn't any leavening agent, so you must follow the technic otherwise it won't rise or it will have a thick layer at the bottom

[@carhysowen79]

I’m here from a cooking book trying to figure out were I went wrong (no electric whisk) You 💯 need the electric whisk if you’re thinking of baking this. My second batch is in the oven right now and my arm is dead and it’s still not turned out right 😭😭😭 I’m gunna bed 😓

[@jenniferll4526]

Can I use only 4 eggs for the same amount of flour ?

[@Caellyan]

per 50g egg: 25-30g flour, 25-30g sugar

[@bushramadihah4809]

does the cake taste eggy? once its baked or?

[@CookingADream]

no it dosen't

[@amapalo6722]

Can I double the quantity of ingredients if I want a larger cake please?

[@CookingADream]

yes you can, make sure to adjust the time and pan

[@amapalo6722]

@@CookingADream Thank you!

[@m_sume]

Ingrédients please

[@Jinxxidd]

Pardon me, what would the measurements be if the flour and butter where to be in cups?😓

[@paintedskies3279]

If something is in metric you shouldn’t convert to cups or spoons. There isn’t a direct measure conversion. You can get a cheap digital metric scale from Amazon ($9). I started using one of those and now I only use recipes that give me weights instead of measures. The results are more consistent

[@peachyempress6024]

Can i use this for tres leches cake?

[@CookingADream]

you can

[@sumanramesh5854]

How much inch tin have u taken ....please tell me🙏

[@CookingADream]

8" x 3"

[@raddziahrosli4203]

Can i replace the butter with vegetable oil?

[@CookingADream]

you can

[@SimoneJoseph17]

Can I used this recipe for Madeleine?

[@CookingADream]

here is my recipe for madeleine kzbin.info/www/bejne/iKPdXoCOoZeGms0

[@atk_1]

Why do you add cornstarch…that’s not in typical genoise sponges. 😮

[@CookingADream]

it makes the flour light

[@Danapearls]

What is your flour?

[@geminil2415]

Can anyone tell me is this plain or SR flour????

[@kathrynoverfield5312]

Plain. The lift comes from the air beaten in.

[@raneem6063]

What was the pan size?

[@carolinehomans5329]

I made one with a 9 inch pan and it was fine.

[@sdtigerlily]

How did you get the eggs to whip that fluffy with all of that yolk in there?

[@CookingADream]

It happens when you beat slightly warm or room temperature eggs long enough

[@rayhanaabbas6604]

why did u use a whisk to fold batter swear u have too use a spatula to make it batter

[@CookingADream]

because I can, if you can't use a spatula.

[@rayhanaabbas6604]

@@CookingADream k

[@zeroounce8874]

I use a whisk too. You just have to be very gentle like with a spatula.

[@user-welcomemychannel]

No baking powder

[@CookingADream]

in this recipe no need

[@rosemarypetrongelli1384]

Need American measurements please!

[@chiddyx3162]

google it

[@carolinehomans5329]

get a scale instead! it is more accurate in pastry. you wont regret it.

[@mrkslva4231]

Why you being violent to the nice cakey

[@patricia_9139]

Hola👏👏👏🍞👌🏻🤤😋👋🌏🙏🏼🌏😘👋🇮🇹

[@samsheppard8265]

Madeira cake

[@GraceBonsu-o7n]

What are the ingredients

[@Caellyan]

At the core, the recipe is: "per 50g egg: 25-30g flour, 25-30g sugar" some add 10g milk and 10g butter per 50g egg, you can substitute water with vanilla extract to make it taste less like eggs