Baking Magic Tips 16 - sponge cakes - Genoise
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Rose Levy Beranbaum Making génoise is already on one of my You Tubes but this is one thing you simply can't see often enough. Check out this rendition!
Genoise
HOW TO MAKE THE BEST GENOISE SPONGE CAKE STEP BY STEP VANILLA GENOISE
| LIKE | SHARE | SUBSCRIBE | Love, Lynette Tan shows you how to make the best genoise sponge cake, step by step, vanilla genoise cake!
*This is NOT a sponsored video. Some product links are affiliate links which means if you buy something I'll receive a small commission that'll help support my channel, at no extra cost to you.
????Show notes and resources????
❤️ Preheat oven to 160°C.
❤️ Oil and line cake tins, set aside.
❤️ Eggs and sugar should be whisked slowly and gently, in a stand mixer bowl, so as not to create air bubbles.
❤️ The above egg mixture is warmed to between 40°C and 45°C to completely hydrate and melt the sugar into a syrup.
❤️ Warming the egg mixture will also help it to incorporate more air during the whipping stage.
❤️ Once egg mixture hits the right temperature (40°C and 45°C), remove from bain marie and attach to stand mixer fitted with whisk attachment
❤️ Whisk egg mixture at medium high speed until an obvious increase in volume, then turn it down to medium speed. Set the kitchen timer and continue whisking for about 12 to 15 minutes.
❤️ Set aside about a scoop of batter to mix with melted butter and vanilla extract. This technique is also known as “sacrificial mixing”.
❤️ Sift dry ingredients over batter, and gently J-fold in all flour.
❤️ Gently fold in the remaining butter-genoise mixture.
❤️ Fill lined cake pans with batter, smooth the tops with a spatula.
❤️ Bake for 20 minutes.
❤️ Check doneness by gently pressing the top, with finger. If it doesn’t spring back, leave it and bake it for a few more minutes until light brown and springy to touch.
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In this video, Love, Lynette Tan shows you how to make the best genoise sponge cake, step by step, vanilla genoise cake! If you're wondering how to make sponge cake, this airy sponge cake, easy sponge cake or genoise sponge cake, genoise recipe will leave you wanting to learn more! In fact, this vanilla sponge cake recipe will not only show you how to make genoise cake, it'll also show you how to make sponge cake at home. This video will hopefully help answer questions like how to make cake, how to make a sponge cake and how to make genoise sponge cake with this sponge cake recipe, easy. This vanilla sponge cake or genoise cake is simply delish! How to make, how to bake? Try this genoise cake recipe and let me know if it's the best genoise sponge. I hope you enjoy this soft and fluffy cake recipe and save this sponge cake vanilla recipe!
#lovelynettetan #genoise #shorts
(케이크 기본) 폭신한 제누와즈 만들기, 케이크 시트, 스폰지 케이크 만들기, Vanilla Sponge Cake, Cake sheet [홈베이킹], 쿠킹씨 cooking see
▶구독 & 좋아요는 좋은 컨텐츠를 만드는 큰 힘이 됩니다 ^^
♡공유 많이 해주세요.
레시피는 영상 더보기를 클릭하시면 되세요.
▶페이스북 :
▶인스타그램 :
▶블로그 :
▶영상속 제품 링크
흰설탕
박력분
바닐라 익스트랙
핸드믹서(자주쓰는 제품)
오븐(자주쓰는 제품)
(구매 했을 경우 작지만 소정의 수수료가 나오며, 저에게는 소중한 힘이 됩니다.)
(케이크 기본) 폭신한 제누와즈 만들기, 케이크 시트를 만들어 보았어요.
초보자가 반드시 만들어 봐야할 케이크이고 조금 더 부드러우면서 폭신하게 만들어 볼수 있는 레시피 입니다, 베이킹 파우더는 넣지 않고 만들 수 있어요.
기본 스폰지 케이크 레시피이며 영상 처럼 따라 만드시면 폭신하고 부드러운 제누와즈 케이크 시트를 만들 수 있을꺼에요.
재료는 정말 간단하고 초보자가 만들더라도 실패없이 누구나 쉽게 만들도록 하였어요.
쉬운 레시피이고 어렵지 않은 베이킹이라 제가 하는 과정 그대로만 한다면 집에서도 간단히 제누와즈를 만들 수 있어요.
제누와즈 1호 사이즈로 재료도 간단한 기본 케이크 레시피라 추천 드립니다.
그럼 즐겁고 편안한 시청되세요.♡
▶틀 사이즈 : 원형 1호팬
▶재료
노른자 3개
소금 1g
흰자 3개
설탕 90g
박력분 90g
식용유 30g
우유 30g
바닐라 익스트랙 2g (생략가능)
▶♡레시피 사용시 출처를 밝혀주세요.♡
▶Ingredients
3 egg yolks
Salt 1g
3 egg whites
Sugar 90g
Cake flour 90g
Vegetable oil 30g
Milk 30g
Vanilla Extract 2g
#제누와즈 #케이크시트 #케이크
시청해 주셔서 감사합니다^^
Thank you for watching^^
▶이 영상을 무단 도용, 편집 및 재업로드를 금지합니다.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
genoise sponge cake (soft and fluffy)
A génoise French: ʒenwaz usually spelt genoise in English), also known as Genoese cake or Genovese cake, is an Italian sponge cake. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.
It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as ribbon stage. A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.
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Recipe Ingredients:
Flour 110g
Cornstarch 40g (⅓ cup approximate)
sugar 110g(⅔ cup
eggs 5 medium
salt ¼ tsp
pure vanilla extract 2 tsp
butter 50g
20cm x 7cm//5x3 cake tin
bake at 160-165°C preheated oven
40-45 minutes
note: use parchment paper on the side of the pan too if you have to produce less crumb.
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???? GÉNOISE PARFAITE TRÈS HAUTE & MOELLEUSE ???? 3 Ingrédients - Recette FACILE et INRATABLE + Astuces
Voici comment faire une génoise TRÈS HAUTE facile et inratable, avec seulement 3 ingrédients. Légère et moelleuse, elle sera parfaite pour vos layer cakes, gâteaux d'anniversaire recouverts de pâte à sucre, entremets... Je vous montre aussi comment couper la génoise en plusieurs couches et comment l'imbiber avec un sirop de sucre.
???? LE TABLEAU DES QUANTITÉS D'INGRÉDIENTS pour tous les diamètres de moules se trouve ici :
Chapitres:
0:00 - Introduction
1:29 - Comment Chemiser un Moule
2:59 - Ingrédients pour une Génoise
3:37 - Température Cuisson Génoise
3:49 - Recette de Génoise
7:23 - Cuisson de la Génoise
8:04 - Démouler la Génoise
8:29 - Génoise au Chocolat
8:42 - Comment Découper une Génoise
9:30 - Imbiber une Génoise
???????????? MATÉRIEL UTILISÉ:
* Moule rond 15cm:
* Papier sulfurisé:
* Ciseaux:
* Mètre de couturière:
* Pinceau en silicone:
* Bols en verre:
* Robot Kitchenaid Artisan :
( Fouet électrique: )
* Minuteur:
* Tamis manuel:
* Maryse:
* Fouet:
* Grille de refroidissement:
* Cercle à tarte:
* Couteau à génoise:
* Petite casserole:
* Plaque de cuisson:
???? LES RECETTES:
1. GÉNOISE HAUTE NATURE OU VANILLE (15cm de diamètre)
6 oeufs (taille moyenne)
175g de sucre en poudre
175g de farine
Génoise à la vanille: 1cc d'arôme vanille (
2. ???? GÉNOISE AU CHOCOLAT:
3. SIROP DE SUCRE:
50g de sucre en poudre
50g d'eau
▶️ POUR GARNIR VOTRE GÉNOISE:
▶️ ARTICLE COMPLET sur mon blog (+ Explications d'une GÉNOISE RATÉE ????):
❤️ Abonnez-vous à ma chaîne:
Suivez-moi sur:
???? Instagram:
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#génoise #gateauanniversaire #recettefacile
Foolproof secrets to a Perfect Sponge(Genoise) | Pastry 101 | Best Recipe & fail proof
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You can purchase the leveling bar on Amazon.com. The search term is Fondant & Dough Leveler Set
Genoise is another term for sponge cake - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. I have filmed this video using the ingredients of the version 1 below. Also feel free to use the concise version (version 2).
☞ Chocolate Genoise recipe:
☞ Strawberry Shortcake using this sponge.
▶Size of pan used◀
15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8
▶Ingredients (Ver.1)◀
Whole Eggs 140g
Sugar 71g
Honey 13g
Cake flour 59g
Cornstarch 13g
Butter 8g
Milk 13g
+ a few drops of vanilla extract
▶Ingredients (Ver.2)◀
Eggs 148g
Sugar 74g
Cake flour 74g
Butter 21g
+ a few drops of vanilla extract
▶Steps◀
① Before you start, prepare the pan in advance by cutting parchment paper into strips/circle and line the inside. Also keep the butter/milk at 60°C.
② Combine the eggs and sugar+honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video)
④ Whisk on low speed for 1~2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch and fold it in carefully with a spatula.
⑥ Add in butter/milk at 60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)
▶Difference between ver.1 and ver.2◀
The more complex version would taste slightly better (a bit more moist) than the simpler version.
▶Useful Tip◀
1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely.
2. Whisk the mixture enough so that it gets fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed (on handmixer) is crucial to achieve a homogenous interior.
4. Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...).
5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down.
6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good.
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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