Vanilla Sponge Cake (Genoise) Recipe

Name: Vanilla Sponge Cake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Korean
Ingredients: 155g Cold egg (about 3); 90g Sugar; 3g Vanilla extract; 25g Cold unsalted butter; 25g Cold milk; 85g Cake flour

by Cooking Tree 2022-03-24

written by Cooking Tree 2022-03-24

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Vanilla Sponge Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made Genuise, which is the basis of the cake~
I think I’ve baked the most genuise while baking so far, but I thought it would be good if I could tell you in detail through a video, so I filmed it.

I like that the public method sheet made without separating the eggs is more moist than the separate method sheet and can be baked without failure.
Best of all, I made the eggs, milk, and butter so they can be taken out of the refrigerator and used without leaving them at room temperature in advance.

As long as you follow the temperature in the description carefully, it will always be baked well in the same way without failure.
I wrote it down in detail in the recipe description, so I think it would be good to refer to it.

When making a cake, you have to cut the bottom and top that have bad toast color and texture, but with this recipe, 3 slices 1.5cm high and 5 slices 1cm high are good enough to make a variety of cakes.
If you eat the cut sheet with milk, it tastes really good~ hahaha

Depending on the oven specifications, the baking time and temperature may differ, so it would be better to adjust it while watching the condition of the cake.
Enjoy watching~♬~

Panning amount by size

Mini (diameter 12 cm) : Ingredient × 0.6
No. 2 (diameter 18 cm) : Ingredient × 1.5
No. 3 (diameter 21 cm) : Ingredient × 2

Follow along with the 📝 recipes below👇🏾👇🏾

Vanilla Sponge Cake
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Rating: 3.9/5
( 8 voted )

Serves: 8 Prep Time: 35 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Cold egg (about 3)
90g Sugar
3g Vanilla extract
25g Cold unsalted butter
25g Cold milk
85g Cake flour

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, and stir to raise the temperature to about 36-40 degrees.
(You can make a rich and dense foam by whipping the egg water by raising the temperature like this)
Lower the bowl of egg water, put the bowl of butter and milk on top of the pot, and raise the temperature with a hot water bath (about 55 to 60 degrees).
Whip the egg water for 3 minutes at high speed → 2 minutes at medium speed → 1 minute and 30 seconds at low speed.
Sift the soft flour through a sieve, and mix until the raw flour is not visible (about 40 times), then take a portion of the dough and place it in a bowl of warm butter and milk and mix well.
(The reason for this sacrificial dough, where you take a little dough and mix it, is that if you add butter and milk directly to the dough, a lot of bubbles disappear and it takes a long time to mix, so the Genuise is baked low)
Put the sacrificial dough into the main dough and mix evenly. (If you mix for a long time, it will cause the dough to go out, so it is good to mix it about 30~35 times)
Pour into an oven pan with parchment paper, beat on the floor to clear air bubbles, bake in an oven preheated to 165 degrees for about 35 minutes, then remove from the mold and cool.
(As soon as you take it out of the oven, give it a shock to the floor so it doesn't get deformed)