Vanilla Sponge Cake (Genoise) Recipe

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👇🏾👇🏾