Cake 101 - Genoise vs Sponge vs Chiffon - What's The Best?!
When it comes to cake recipes there are SO many - so this week I'm taking you through three of my top cake recipes, from easy to medium, to hard! I'll talk about what's the best cake recipe and why and show you how to make each one!
All of the recipes for the cakes in the video are below for you. I realised I said 8 cake tin in the video but I meant 7 - all the cakes are baked in 7 tins!
Genoise:
120g Caster Sugar
120g Plain Flour
4 Medium Eggs
Bake at 175C/350F for 15-20m or until a skewer comes out clean. Makes 1 thick layer or this layer can be sliced into two thinner layers. Double the recipes for a 4 layered cake!
Sponge Cake:
130g Unsalted Butter, Soft
460g Sugar
115g Vegetable Oil
520g Plain Flour
5 Large Eggs
250ml Whole Milk
1 Tsp Baking Powder
1 Tsp salt
1 Tbsp Vanilla
Bake at 175C/350F for 25-30m (this is the baking time for an 7 cake tin - bake for longer if you use a smaller tin). This recipe will make enough for 4 cake layers. I add about 450g of batter to each cake tin when I make them!
Chiffon Cake: (this is double the quantity used in the video so that you can make lots of layers!)
525g Plain Flour
420g Caster Sugar
1.5 Tbsp Baking Powder
1.5 Tsp Salt
235g Cold Water
125g Vegetable oil
75g Caster sugar (for the egg whites)
1 Tbsp Vanilla
8 Large Egg yolks
12 Large Egg Whites
This recipe makes 6 x 7 layers (which is quite a lot, so half it if you want a slightly smaller cake). Bake each cake for 20m at 175C/350F or until a skewer comes out clean. Remember not to overfill your cake tin. You only need about 320g of cake batter for an 8 cake tin.
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???? How to make Genoise(Sponge Cake) : Strawberry Shortcake ???? 딸기 생크림 케이크 | SweetHailey
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Hello, It’s Hailey :)
Last baking of 2017! I think this cake is perfect for last day of 2017.
For this video, I'll show how to make genoise(sponge cake) and strawberry shortcake.
It is perfect for year-end or beginning of the year.
Strawberry shortcake is very famous in Korea and Japan, it has very light and fluffy texture and it's not greasy. So I think that's the reason why strawberry shortcake is more famous than cake with buttercream.
I tried to upload only genoise(sponge cake) to begin with, but my icing technique is so bad.. So I reedit my video and upload like this.
But I think my technique improved than when I was making chocolate genoise.
I'll try to make better than now on!
In this genoise recipe, it is for 7-inch. But if you use high 5-inch cake pan, it is more prettier than using 7-inch pan i think. In video, I used high 5-inch pan :)
And to make simple syrup, all you need is 30g(2Tbsp) sugar and 30g(2Tbsp) water. And microwave until all sugar crystal is dissolved.
I hope you guys like it, and happy new year!
In 2018, I'll come back with more delish and more good desserts.
△Ingredients
▴Genoise (7 inch)
4 eggs
120g(1/2cup plus 5tsp) sugar
50g(3 1/2Tbsp) melted unsalted butter
5g(1tsp) vanilla extract
pinch of salt
120g(4.2oz, 1 cup minus 1 1/2Tbsp) pastry flour
▴Icing
15 strawberries
500ml(2cup plus 1Tbsp) heavy cream
50g(1/4cup) sugar
simple syrup
△Music
Kevin MacLeod의 Bethlehem - Christmas은(는) Creative Commons Attribution 라이선스( 따라 라이선스가 부여됩니다.
출처:
아티스트:
Foolproof Chocolate Genoise Recipe | Secrets, tips & tricks | Pastry 101
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0:00 Intro
1:22 Major guidelines
2:46 Ingredients
3:09 Making the genoise
7:29 Slicing the sheets
8:29 Common issues
Following my regular genoise recipe here is the chocolate version! 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. Chocolate Genoise will rise less (less volume) than a classic genoise due to the cocoa powder. So it’s technically harder and requires more experience and care.
*Classic genoise:
* One thing I missed out in the video - you can check whether your genoise has been baked fully by sticking a wooden rod inside, if no wet batter comes out with it then you're good!
▶Chocolate Genoise◀
Yield: 15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x
Eggs 155g
Sugar 88g
Honey 10g
Cake flour 60g
Cornstarch 18g
Cocoa Powder 13g (I used Valrhona, it's dutch processed)
Unsalted Butter 27g
+ few drops of vanilla extract if possible (drop it at any time)
① Before you start, prepare the pan in advance by cutting parchment paper(or Teflon sheet) into strips/circle and line the inside. Also keep the butter/milk at 50~60°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 medium speed for 1~2m followed by low speed for 2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch/cocoa powder and fold it in carefully with a spatula.
⑥ Add in butter/milk at 50~60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes. (the baking time will vary on the size) Check whether your genoise is baked by sticking in a wooden rod to see if it comes out wet.
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)
▶How to store◀
Slice the genoise into sheets (I always slice them before storing them) and wrap it well with cling film and store in the freezer (2wks). When you use it, transfer it to the fridge several hours in advance so it defrosts gradually.
▶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 thick/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 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.
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★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): Silpat
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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#genoise #chocolategenoise #sponge #조한빛 #슈가레인
How to Make a Fluffy Ultimate Sponge Cake that You Naver Fail | No Need to Heat Up Eggs | Emojoie
Hi, I’m Emojoie.
This time, let me introduce this ultimate sponge cake recipe that you never fail.
There are two types of sponge cake: one that whips the whole egg, and the other that separates the egg whites. Whole eggs are slow to foam, so you need to warm the eggs. It takes longer and produces less foam.
Egg whites make a stiff and foamy meringue. Even if you add the ingredients and mix well, the foam will remain, so it will swell well and has the advantage of making fluffy sponge cakes easier. Please give it a try!
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▶ 15cm cake pan
3 egg whites
90g sugar
3 egg yolks
25g milk
90g flour
25g vegetable oil
vanilla
170℃ for 30 minutes
➢Method
Separate the egg whites and yolks. It's OK if the eggs are cold.
Make a hard meringue with the egg whites and sugar.
Add the egg yolk and mix with a whipper.
Add milk and mix with a rubber spatula.
Sift the flour and mix 30 times.
Add vegetable oil and vanilla and mix 30 times.
Put the dough in the mold and flatten it.
Bake in a preheated oven at 170°C for 30 minutes.
Remove the mold immediately and let the sponge cake cool.
#emojoie #asmrcooking #spongecake
Chocolate Genoise Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Genoise. For this recipe, we take two layers of Chocolate Genoise and first soak them with an orange flavored sugar syrup. Next, the two Genoise layers are sandwiched together with a thin layer of raspberry jam and a rich and creamy Chocolate Mousse. I like to finish this cake with a shiny Chocolate Ganache and pretty swirls of the Chocolate Mousse.
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Vanilla Sponge Cake Recipe | Genoise
This vanilla sponge cake is the best sponge cake I’ve ever made! The cake is pillowy, soft, spongy and yet, a bit moist. The sponge cake is perfect for so many cake recipes. This sponge cake is also known as Genoise and it’s much easier to make than you probably think it is.
Full printable recipe + tips how to make the best sponge cake:
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Ingredients:
5 Eggs, separated
3/4 cup (150g) Sugar
Pinch Salt
1 tablespoon Vanilla extract
1 cup + 2 Tbsp. (150g) All-purpose flour
3 tablespoons Milk
3 tablespoons Oil
Directions:
1. Preheat oven to 340F (170C). Grease the bottom and sides of a 8-inch (20cm) round cake pan. Set aside.
2. In a large bowl beat the egg whites with a pinch of salt until foamy, then gradually add sugar, until stiff peak form.
3. Add egg yolks and whisk until combined.
4. Sift in flour and gently fold until combined.
5. In a small bowl whisk milk, oil and vanilla extract. Add 1-2 tablespoons from the cake batter and mix until combined. Pour into the cake mixture, gently whisk until combined.
6. Pour the batter into prepared pan, tap the pan on the table to release air bubbles and bake for 30-35 minutes.
7. Allow to cool.