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This sponge cake is also known as Genoise and it’s much easier to make than you probably think it is. Preheat oven to 340F (170C). Grease the bottom and sides of a 8-inch (20cm) round cake pan. Set aside. In a large bowl beat the egg whites with a pinch of salt until foamy, then gradually add sugar, until stiff peak form.
Yes, some classic genoise can be dry and tasteless but not this one. This one has sugar, eggs, butter. If the eggs are whipped to a ribbon stage they don’t become dry. The butter adds richness and moisture to the cake. Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it. Save it for later.
Classic genoise can be flavorless and dry. Not this one: It’s moist, eggy, slightly sweet, and tempting to eat plain. Use this genoise recipe to make Black Forest Layer Cake with Cherry Preserves, Tiramisù Layer Cake with Mascarpone Mousse, or Vanilla Layer Cake with Mango Curd.
Recipe Preparation Place racks in upper and lower thirds of oven; preheat to 400°. Thoroughly wash and dry mixer bowl and whisk, then beat egg whites and salt on medium-high until frothy. If making chocolate genoise, sift flour and cocoa powder over egg yolk mixture (or just flour if making vanilla).
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