{"id":26208,"date":"2025-01-30T12:55:37","date_gmt":"2025-01-30T11:55:37","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26208"},"modified":"2025-01-30T13:08:02","modified_gmt":"2025-01-30T12:08:02","slug":"sponge-cake-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/sponge-cake-recipe\/","title":{"rendered":"Perfect Sponge Cake Recipe (french g\u00e9noise)"},"content":{"rendered":"
\"tall

The light and easy tall genoise sponge cake<\/p><\/div>\n

sky high foolproof sponge cake.<\/strong><\/span><\/div>\n

Sponge cake is an essential basic cake in pastry making. It’s a great classic of French pastry that one must master. It’s prepared with only three ingredients, although I add a bit of baking powder for a perfect result. This recipe allows you to obtain a very tall sponge cake, ideal for making layer cakes or tiered cakes that require multiple layers. <\/p>\n

I use it very often in my recipes, whether for very tall cakes or spread out on a baking sheet, as in the traditional Fraisier cake<\/a>.<\/strong> It is also perfectly suited for Swiss rolls and traditional Yule logs. I use the same recipe in a chocolate version as in the kinder layer cake<\/strong><\/a> or the  Black Forest cake<\/a><\/strong>.<\/p>\n

Those who follow me on YouTube and my Facebook page and have tried it, have adopted it.<\/p>\n

\"Foolproof,

tall and fluffy sponge cake<\/p><\/div>\n

Tips and tricks :<\/strong><\/h2>\n

Gently incorporate the flour:<\/strong>  The flour is usually added with a rubber spatula, carefully, to avoid deflating the sabayon (which is a mixture of eggs and sugar). I use a whisk because it makes the work easier and avoids lumps, but you must not whisk vigorously. You should work from bottom to top, as with a spatula, and occasionally tap the whisk on the side of the mixing bowl. <\/p>\n

Tap the mold:<\/strong> To avoid a bump on top of the sponge cake, tap the mold on the work surface to bring up air bubbles, or stir the batter with a skewer as if marbling before baking. Use the bottom of the sponge cake, which is flatter, as the top after baking, which is ideal for a layer cake or cake design.<\/p>\n

The oven temperature<\/strong>, A slow bake at low temperature is essential for the sponge cake to rise properly and cook evenly without the risk of deflating or forming a crater. If you\u2019re using a small, tall cake pan (like an 18×10 cm or 15×10 cm), (7×4 inches or 6×4 inches), opt for baking at 150\u00b0C (300\u00b0F) with conventional oven.<\/p>\n

For sponge cakes in cake pan larger than 20 cm in diameter (8 inches) and less than 10 cm in height (4 inches), you can bake at 180\u00b0C (350\u00b0F). <\/p>\n

\"foolproof

sponge cake for layer cakes<\/p><\/div>\n

\"fail-proof

Light and Easy Sponge Cake Recipe for 4 Layers<\/p><\/div>\n

Video recipe<\/strong>:<\/h2>\n