Moist and Fluffy Sponge Cake (Genoise Sponge Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 90 g Flour, white
  • 90 g Sugar

• Dairy

  • 40 g Butter
  • 30 ml Milk

• Liquids

  • 1 tbsp Water

Found on cookpad.com

Description

Ingredients

• 3 Eggs (large)
• 90 grams White flour
• 90 grams Sugar
• 40 grams Butter (unsalted if available) (or baking margarine)
• 30 ml Milk
• 1 tbsp Water

Directions

• Bring the eggs to room temperature. Sift the flour 2-3 times. Line the mold with parchment paper. It sticks well if you grease the mold lightly.
• Combine the milk and butter in a container and heat up in a microwave. Melt the butter completely. Preheat the oven to 170℃.
• Put the eggs into a bowl, add the sugar all at once and whip with a hand mixer (high speed) in a bain marie at about 60℃.
• Check the temperature of the egg mixture and when its 36℃ (it should feel a little warm when you touch), remove from the bain-marie and continue to whip at high speed. Use the same bain marie to keep the milk and butter mixture warm.
• When thickened (about 5 minutes from Step 3 to this point), whisk slowly at low speed for about 3 minutes.
• It looks shinier than when you whipped at high speed.
• Change to a whisk. Add 1 tablespoon of water and whisk gently (by adding water, the flour will mix in easily).
• Add the prepared flour in one go and whisk about 30~35 times.
• Remove the milk and butter mixture from the bain marie, and add a small amount of the batter from Step 8 into it and mix. Its easier to mix them this way than adding the milk and butter mixture as it is to the batter.
• Pour the Step 9 mixture into the batter from Step 8, and mix with a rubber spatula from the bottom 10-15 times. If the batter becomes creamy and shiny, its done.
• Pour the batter from Step 10 into the mold. Tap it on the counter to remove air.
• Bake for 30-35 minutes at 170℃.
• When you insert a skewer and it comes out with uncooked dough, bake for another 5 minutes while keeping an eye on the cake.
• When its baked, drop it from a height of 20 cm to prevent it from shrinking.
• Place upside down on a cooling rack, remove from the mold and peel off the parchment paper. Cover with a tightly wrung out cloth to cool.
• When its cooled completely, put it in a plastic bag to rest in the fridge for 1/2-1 day. Doing so, the sponge cake will settle down and become easier to slice.
• Slice into your desired thickness.