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A Genoise is an Italian sponge cake that is leavened naturally with eggs using the foaming method which is the gentle warming of the eggs with sugar and beating them until they are foamy and thick without chemical leavening.
There are several ways to froth eggs. First, beating whole eggs at once. Secondly, foaming the yolks and whites separately, thirdly mix the yolk in the egg white meringue.
This video shows you how to make a vanilla sponge cake using the last method.
Maybe it's a little less cumbersome than frothing eggs by warming method, and it's a good way to give the volume easily.
It also has the advantage of being less flat and more firm. Suitable for fresh cream cake sheets.
1 round pan (Diameter 15cm X Height 7 cm)
90~95g egg white
90g sugar
3 (50-55g) egg yolks
90g cake flour
1 g salt
22g corn oil
30g milk
3g vanilla extract
Bake at 150 degrees for 40 minutes