Classic Genoise Sponge Cake Recipe (only 4 ingredients!)
vintagekitchenvixen.com
Classic Genoise Sponge Cake Recipe (only 4 ingredients!)
Learn how to make this classic French sponge cake recipe with just four ingredients! It's super easy and perfect for making layered cakes, as well!
Mar 13, 2020
Genoise Sponge Tutorial
1.6K views · 69 reactions | Try a Genoise Sponge for a low fat cake option! This recipe will make 3 x 8 inch sponges - sandwich tins greased and base lined. 6 eggs, 200g (7oz) caster sugar, 130g (4oz) Self raising flour, 2tsp vanilla extract and 65g (2.5oz) cooled melted butter. Bake 180 degreesc for 16-20 mins #lowfat | Nancy Birtwhistle | Facebook
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1.6K views · 69 reactions | Try a Genoise Sponge for a low fat cake option! This recipe will make 3 x 8 inch sponges - sandwich tins greased and base lined. 6 eggs, 200g (7oz) caster sugar, 130g (4oz) Self raising flour, 2tsp vanilla extract and 65g (2.5oz) cooled melted butter. Bake 180 degreesc for 16-20 mins #lowfat | Nancy Birtwhistle | Facebook
FacebookNancy Birtwhistle
1.6K views3 weeks ago
Pastel pastry on Instagram: "Inside the kitchen today: folding the sponge, spreading the cream, and rolling with precision. This is how a perfect bûche is born. #BucheDeNoel #ChristmasDessert #ChristmasVibes #FestiveSeason #PastelPastry"
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Pastel pastry on Instagram: "Inside the kitchen today: folding the sponge, spreading the cream, and rolling with precision. This is how a perfect bûche is born. #BucheDeNoel #ChristmasDessert #ChristmasVibes #FestiveSeason #PastelPastry"
Instagrampastelpastry_
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Cake 101! The ultimage guide to three essential cake recipes every baker needs! Genoise - Perfect for Entremet/Mousse Cake Makes 2x7” Sponges but you can also spread it thinly and bake on a sponge roll mat. 300g Whole Eggs 240g Caster/Granulated Sugar 240g Plain/AP Flour (Add vanilla, lemon, salt etc as needed) Weigh around 325g per tin. Bake at 175C for 20-30m or until golden and a skewer comes out clean. Sponge Cake - Best for layered/butter cream cakes wedding cakes Recipe is from @philkhoury
Cake 101! The ultimage guide to three essential cake recipes every baker needs! Genoise - Perfect for Entremet/Mousse Cake Makes 2x7” Sponges but you can also spread it thinly and bake on a sponge roll mat. 300g Whole Eggs 240g Caster/Granulated Sugar 240g Plain/AP Flour (Add vanilla, lemon, salt etc as needed) Weigh around 325g per tin. Bake at 175C for 20-30m or until golden and a skewer comes out clean. Sponge Cake - Best for layered/butter cream cakes wedding cakes Recipe is from @philkhoury
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