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The Perfect Sponge Cake Recipe EVER (Genoise)

Today’s the basics of baking. Make a soft and moist sponge cake. This cake is also called ‘Genoise’. In Korea, home bakers are one of the first to challenge the cake. This type of sheet is very popular because it goes well with shortcakes. This recipe is very light and dense and moist. And because it swells with the power of warm eggs, you don’t need baking powder.

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The Perfect Sponge Cake Recipe EVER (Genoise)

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Recipe

PRE TIME: 30 min

COOKING TIME: 35 min

TOTAL TIME: 1 hr 5 min

4 SERVING

Ingredients:

4.9 oz. Egg
1.4 oz. Egg yolk (Additional)
3.1 oz. Sugar
0.7 oz. Honey
2.6 oz. Cake flour (Don't use multi-purpose flour)
0.5 oz. Corn starch (Any starch will be okay but corn starch is the best)
0.5 oz. Unsalted butter
0.7 oz. Milk
5 Drops Vanilla oil (or vanilla extract)

Directions:

Put the cooking paper on the pan and put flour and corn starch together.

Mix the egg and yolk well, add sugar and honey and mix well with a whisk.

Increase the temperature by stirring over hot water with a temperature of 98-107 °F /37-42 °C. When you put your fingers, it's as warm as bathwater.

At the highest speed of the hand mixer, make a rich bubble until it becomes ivory color. (About 5 minutes)

While whipping eggs, butter, and milk together to keep the temperature around 122 °F/ 50 °C.

If you drop the dough, the dropped marks do not disappear and remain for about 3 seconds. Then you can stop whipping. Make small bubbles by moving the bowl slowly at the lowest speed of the hand mixer. From the naked eye, whip until you don't see any big bubbles. At this point, the texture should be silky.

Spread the powder evenly and be careful not to sink to the ground.

Draw a J with a spatula and fold it quickly by rotating the bowl 1/8 with your other hand. Repeat the same action 4 to 50 times. Think of it as if you were a robot and repeat it mechanically.

If you don't see any powder, pour a batter into a bowl of hot butter + milk and mix.

Put the mixture of dough with butter and milk back into the dough. Spread it evenly with a spatula to prevent it from sinking to the floor.

Mix in the bowl in a J shape to rotate it evenly. Since butter + milk enters the dough, bubbles are quickly turned off, so work as quickly as possible. When the dough is evenly mixed, put it right into the mold.

Pan in a round mold, evenly arrange the top with a spatula, and then gently drop it on the floor to remove unnecessary bubbles. Bake at 329 °F/165 °C for 35 minutes. (Unox Convection Oven) Adjust the baking time and temperature according to the performance of your oven.

Drop the baked sponge cake in a mold and drain the steam out, turn it over and cool it on the cooling net.