What is genoise cake made of?

Genoise cake is made with eggs, sugar, flour, and melted butter, bringing moisture, taste, and flavor. It uses a special genoise method - whipping eggs and sugar until foamy, resulting in a soft and fluffy texture upon baking.

What is the difference between genoise and sponge cake?

Genoise and classic sponge cakes are made with flour, eggs, and sugar, without leavening agents but with butter for the Genoise sponge to enhance its texture.

Is Angel food cake a genoise?

Angel food cake and Genoise cake are different from each other. While Angel cake is made with egg whites, resulting in its distinctive white color, Genoise sponge cake uses whole eggs, which bring a yellow tint to the sponge.

Despite the added butter, the genoise cake's texture tends to be dry and should be soaked with sugar or flavored syrup. Typically, it is filled with buttercream or other frosting options for added moisture and flavor.

Can we use this sponge cake dough for a rolled biscuit for a log?

This cake recipe can make a sponge for Swiss roll cakes or jelly rolls. Just pour the batter onto a baking sheet lined with parchment paper, and spread it with an angled spatula. Bake until slightly browned.

4-ingredient Genoise Sponge Cake

Name: Genoise Sponge Cake
Total time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 4 large eggs, room temperature; 1/2 cup + 1 1/2 tablespoons (120 g) granulated sugar; 2/3 cup + 4 1/2 tablespoons (120 g) all-purpose flour; 2 tablespoons (30 g) unsalted butter, melted and cooled

Genoise Sponge Cake

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This 4-ingredient Genoise sponge cake recipe makes a classic Italian cake - torta or pasta Genovese. Light, airy, and sliced into layers, it makes the perfect layer cake for a birthday or other celebrations.

Author: Irina Totterman
Total Time: 40 minutes
Yield: 8 1x
Category: Basic recipes
Method: Baking
Cuisine: Italian

Ingredients

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4 large eggs, room temperature
1/2 cup + 1 1/2 tablespoons (120 g) granulated sugar
2/3 cup + 4 1/2 tablespoons (120 g) all-purpose flour
2 tablespoons (30 g) unsalted butter, melted and cooled

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Instructions

Preheat the oven to 355 degrees F (180°C). Butter and flour an 8-inch (20 cm) round pan. Melt the butter in the microwave and let it cool.
Prepare a bain-marie or water bath. Pour some water into a saucepan and bring it over medium heat. Place eggs and sugar in a large heatproof bowl or the bowl of a stand mixer, and whisk eggs with sugar using a hand whisk a few times. Place the bowl over the saucepan with the simmering water, ensuring the bottom doesn't touch the water.
Continue beating the eggs and sugar mixture with the whisk so that it becomes frothy and whitish. Using a cooking thermometer, check the temperature of the mix. It must heat up to 104°F (40°C) or be warm to the touch.
Remove the bowl from the heat and beat the preparation with an electric hand mixer on high or medium-high speed until completely cooled. The mixture should reach the ribbon stage. Add half of the sifted flour to the egg mixture and delicately mix with a rubber spatula from the bottom to the top. Add the remaining flour and mix, ensuring the batter does not deflate.
Add a few spoonfuls of the batter to the warm melted butter and mix. Gently pour the blended butter mixture into the rest of the batter and carefully mix.
Pour the cake mixture into the prepared tin and smooth the top with an offset spatula or the back of a spoon. Bake it until golden brown for 30-35 minutes. Check the doneness of the cake: a toothpick inserted in the center should come out clean.
Remove the cake from the oven and let it stay in the pan for 5-10 minutes. Then run a small knife around the edges of the pan (if needed), flip it onto a cooling rack, and cool it completely.

Notes

Make sure the recipe ingredients are at room temperature.
Weigh the flour with a digital scale or use a spoon and level method.
Choose an 8-inch (20cm) round pan or springform pan. To recalculate the ingredients for a different pan size, use this simple cake pan calculator.
If you choose a cake ring wrapped in aluminum foil or smaller or larger baking pans, you must adjust the oven temperature and baking time. For sponge cakes made in molds over 8 inches (20 cm) and less than 3 inches (about 10 cm) high, stick at 180 degrees C. For smaller and higher molds, use 150 degrees C.
Don't open the oven door until the baking is complete. Otherwise, the cake will deflate.
Trim the top of the cake to level, if desired, and slice it into thin layers with a long serrated knife, a nylon thread, or a cake leveler.
Brush the cake layers with simple syrup before filling and icing.
Make-ahead option: Make the cake 1-2 days in advance, wrap it in plastic film, and refrigerate it.

Nutrition

Serving Size: 1 slice
Calories: 173
Sugar: 15.2 g
Sodium: 36 mg
Fat: 5.7 g
Saturated Fat: 2.7 g
Carbohydrates: 26.6 g
Fiber: 0.4 g
Protein: 4.7 g
Cholesterol: 101 mg

Find it online: https://www.bakinglikeachef.com/genoise-cake-recipe/