Have you ever heard of a Genoise Sponge Cake? Well, I have wondered what it was like for a long time so, I decided that it should be my next bake. The recipe calls for an 8 inch cake pan and I only had 9 inch so it only seems natural to get onto Amazon and order a new pan. I bought the Fat Daddio's Anodized Aluminum pans because they come highly recommended. Seems that they are great pans.
A Genoise Sponge Cake originated in Genoa, Italy. It is a soft flavorful cake that you can fill with all kinds of wonderful things. For this cake, I just used my homemade strawberry jam (I seem to be getting a lot of mileage out of that jam) and whipped cream. I topped it with more cream and fresh strawberries. It seemed a little dryer than I expected but it was tasty. Just means I'll have to make it again until I perfect it.
This cake uses just a few ingredients but following the directions is important.
**Very important - your 4 eggs HAVE to be a room temperature
Preheat your oven to 350* and put rack in the center of the oven.
Prepare one 8 inch cake pan by cutting a piece of parchment to fit into the bottom. Spray the pan bottom and edges and then place the parchment in the bottom of the pan and spray it.
First, measure out your dry ingredients using a scale and then sift them together three times- this is important!
1 cup (120 grams) all purpose flour -sift with a fine mesh strainer
2 Tbls (16 grams) cornstarch - add to the sifted flour
1/4 tsp salt add to the flour and cornstarch and sift together three times. Set aside
Melt the butter and set aside to cool so that it is barely warm (you may want to do this while the eggs are beating)
In a mixer bowl add:
4 large eggs at room temperature
2/3 cup (135 grams) granulated sugar
1 tsp pure vanilla extract (can also use Almond Extract)
Mix together with your mixer until eggs have increased in size and are thick and fluffy **This is the trick for the sponge. You have to beat the eggs and sugar on high for 10 minutes.
Now, gently fold in the sifted flour mixture. (I actually sifted it once more into the eggs) Fold it in with a spatula. Make sure you do not stir and deflate the eggs!
Next, fold in the melted butter just until incorporated being very careful to not
deflate the cake mixture.
Pour into the prepared pan and put into the oven, Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
Once it is cooled, slice the cake in half through the middle and add whatever filling you might like. It can be a pastry cream or fruit - use your imagination.
Place the top on, dust with powdered sugar and enjoy!
**Note if you have a cake slicer like the pros use-that would be very helpful to get a clean even cut. I guess I need to get back onto Amazon.
I hope you will give a sponge cake a try. It may seem a bit intimidating, but actually, it was easy and yummy.
Happy Baking!
