Hi, guys.
It's been a while since I made a video of making a sponge cake.
This Genoise is made of the 'Separated Eggs Method.'
This is how you mix the egg yolk, powder, butter and milk in order after you make meringue by frothing the whites.
Originally, when we make traditional Genoise, we use the Classic Genoise Method.
This is a way to put egg whites and yolks together in a bowl, warm them up and froth them, then put the powder, butter, and milk in order.
Since the white foam is stronger and more stable than the white and yolk combined,
It also affects the texture of the cake, creating a tighter and more dense cake.
And it's easier for beginners to try than the Classic Genoise Method because the bubbles are stable.
If you found it difficult to create Genoise the basic method, I recommend that you try it this way:)
*Why did I use these ingredients?
1) Why is the amount of yolk more than normal cake? (The recipe used is about 3 yolks, 2.5 egg whites.)
👉🏻If you increase the ratio of yolk, you can make it smoother and richer than normal Genoise.
2) Why put in corn starch?
👉🏻If you replace part of the cake flour with cornstarch, it can give a lighter, softer texture than just flour.
3) Why do we put milk and butter?
👉🏻The milk moisturizes the cake and makes it moist, and butter gives it butter flavor and flexibility.
4) Do I really need vanilla extract?
👉🏻Vanilla Extract covers the smell of eggs. If you're not sensitive to the smell of eggs, you can skip it. (It can be replaced with vanilla oil or essence.)
* Products used
- Eggs: Large size in the U.S. (50g of shells)
- Power flour: Swans down
- Sugar: Domino Sugar
- Hand mixer: www.amazon.com/gp/product/B00...
- Cake mold: 15cm in diameter and 7cm in height.
- Oven: Unox XTF135
▶ Ingredients (one high cake, three 1.5cm Genuaz)
85g of white,
80g of sugar,
55g of yolk,
75g of flour,
10g of corn starch,
30g of milk,
20g butter
2g vanilla extract
1) Line the paper on the mold in advance and sieve the flour and corn starch together.
2) Divide sugar into 3 in the cold whites and make soft pick meringue.
3) Add the yolk and mix lightly until well blended.
4) Divide the sifted flour into two and fold it lightly with a spatula.
5) Add a scoop of batter to the milk and butter heated at 40 to 60 degrees C and mix thoroughly.
6) Put 5) back into the dough. Spread it evenly with a spatula to prevent it from sinking to the floor.
7) Mix the ball 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.
* After adding butter + milk, please fold 2 ~ 30 times. Folding too much reduces the volume of the cake.
8) Pan in a round mold, evenly arrange the top with a spatula, and then gently drop it on the floor to remove unnecessary bubbles.
9) Bake at 165 degrees C for 30 minutes. (325℉)
* Preheat the oven well in advance.
* Depending on the performance of your oven, the baking time and temperature may vary. Bake in a common household oven at 170-180 degrees C.
10) Drop the baked sponge cake in a mold and drain the steam out, turn it over and cool it on the cooling net.
*Storage: If you leave it in the air, the surface dries quickly, so as soon as it cools down, put it in a plastic bag and seal it. If you leave it at room temperature for about a day, the moist will spread all over and it's much more moisturizing than when you just made it, so it's more delicious. It can be stored at cool room temperature for two to three days. Since the moisture is quickly removed from cake, you'd better eat it within 2 weeks when you keep it in the freeze.
* Comments that are not polite or unpleasant to me are deleted without notice.
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