ITALIAN BASIC GENOISE (SPONGE CAKE)
This seems like a very versatile sponge cake recipe to have on hand. Received in email from gourmet-cooks-from-around-the-world. Thanks AJ.
Provided by Busters friend
Categories Dessert
Time 1h10m
Yield 2 cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches.
- Preheat oven to 350 degrees F.
- Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
- Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven.
- Bake until tops are springy to the touch, about 45 to 50 minutes.
- Remove the cakes from the pans and cool on a wire rack.
- When cool, use a long serrated knife to slice off the tops of the cakes.
- For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.
Nutrition Facts : Calories 946.5, Fat 16.8, SaturatedFat 5.5, Cholesterol 631, Sodium 187.9, Carbohydrate 170.6, Fiber 1.7, Sugar 93.1, Protein 26.2
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Lackson Munthali
[email protected]This is the only sponge cake recipe I'll ever use.
Chrissy Perez
[email protected]I'm definitely making this cake again soon.
Dayaram Mahato
[email protected]This cake is so good, I could eat it every day!
rhonda carver
[email protected]I'm so glad I found this recipe. It's definitely my go-to sponge cake recipe now.
Stephanie Moore
[email protected]This sponge cake is a great way to use up leftover egg whites. I always have a few egg whites left over after making other recipes, and this is a great way to use them up.
Baba Nawab
[email protected]I love how this cake can be dressed up or down. I've served it with fresh fruit, whipped cream, and even ice cream.
mini_jedi
[email protected]This cake is perfect for any occasion. I've made it for birthdays, holidays, and even just for a special treat.
Katie Esparza
[email protected]I've tried other sponge cake recipes before, but this one is by far the best. It's so moist and flavorful.
Siyabonga Sibisi
[email protected]I'm not much of a baker, but this recipe was so easy to follow that even I could make it.
Mhar Razzaq
[email protected]This is the best sponge cake recipe I've ever tried. It's so light and fluffy, and the flavor is perfect.
Debbie Duncan
[email protected]I made this cake for a party and it was a huge hit. Everyone loved it!
Chelle Baxley
[email protected]I love that this recipe doesn't require any baking powder or baking soda. It's a great option for people who are looking for a gluten-free or low-carb dessert.
Zaheer basra
[email protected]This sponge cake is so versatile. I've used it to make everything from tiramisu to trifles to shortcakes.
Shardae Brown
[email protected]I've made this cake several times now and it always turns out perfect. It's the perfect base for all my favorite desserts.
Nilesh Sharki
[email protected]The texture of this cake is amazing. It's so light and airy, it almost melts in your mouth.
Drew Van Heuveln
[email protected]I was a bit skeptical about making a sponge cake from scratch, but this recipe made it so easy. I'm so glad I tried it!
Juice Man
[email protected]I love how simple this recipe is. It's easy to follow and doesn't require any special ingredients or equipment.
MD. Sojib
[email protected]This sponge cake recipe is a keeper! It turned out so light and fluffy, with a delicate flavor that was perfect for my tiramisu dessert.