hello? Today, I will introduce a Genoise (sponge cake) recipe with a low probability of failure.
Have you ever made a cake with a sunken top or a flat cake?
Try this recipe.
I'm sure it will help.
It is soft and has moderate elasticity.
[Ingredients]
*This recipe is suitable for a 7 inch (18 cm) round cake.
4 eggs(room temperature)
110 g (1/2 cup + 1 Tbsp) granulated sugar
110 g (3/4 cup + 2 Tbsp)cake flour
1/3 tsp baking powder
15 g (1 Tbsp) unsalted butter
20 g (4 tsp) milk
1 tsp vanilla extract(optional)
** Line the pan with baking paper in advance, and start preheating by piercing it.
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| Line the baking paper beforehand. |
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| Start by preheating the oven before starting. |
[how to make]
1. Put 4 eggs at room temperature in a bowl, beat lightly, add sugar, and mix so that the sugar does not clump.
2. Place the egg bowl over a 1 inch high pot of boiling water.
3. Heat the eggs to about 120°F (50°C) while continuously stirring with a whisk.
4. When the eggs are hot, move the pot to the table and start beating.
5. Beat until the consistency thickens and the eggs no longer increase in volume.
6. Draw a ribbon over the dough and see if the marks disappear after 5 seconds.
7. Once you have the consistency you want, whip it on low speed for about 1 minute to create a fine foam.
8. Sift in the flour and baking powder and add. Fold with a rubber spatula until no flour is visible.
9. Put the butter and milk in a bowl and melt them in the microwave. The temperature of the butter mixture should be fairly warm, around 120°F (50°C).
10. Add 2 scoops of batter to melted butter mixture and mix (sacrificial batter).
11. Pour the sacrificial dough over the batter and mix quickly.
Proceed quickly and without delay from this point to putting it in the oven.
12. Pour the batter into the prepared pan, tap the bottom 2-3 times to remove large air bubbles, and bake in the oven.
Bake at 340°F (170°C) for about 30 minutes.
Baking time may vary depending on the oven specifications.
13. Shock it by dropping it on the table 2-3 times each time you take it out of the oven.
This will allow the hot heat inside the cake to escape quickly and prevent the top of the cake from sinking.
14. Turn the cake over on a wire rack to cool.
Remove baking paper immediately before use.
** If the cake has cooled, store it in a plastic bag until use to prevent the outside from drying out.
#Why does the cake sink? #Why is the cake flat?
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