4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Provided by Natasha Kravchuk
Categories Easy
Time 35m
Number Of Ingredients 4
Steps:
- Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
- In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
- Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here's the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
GREEN TEA GENOISE SPONGE CAKE
Green Tea Genoise Sponge Cake is on the menu in Chef Anna Olson's amazing kitchen,...
Provided by Anna Olson
Categories Cakes
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F (180 C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper, but do not grease the pan.
- Warm the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through warming). Place the whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment. Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted about 5 minutes. You can't over whip whole eggs, so if in doubt, keep whipping!
- While the eggs are whipping, sift the flour, green tea powder, and salt together in a small bowl. Add the flour to the eggs gradually while whipping on medium-low speed. Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don't worry if it deflates a little). Add this buttered batter to the bigger batter and fold in by hand. Scrape the batter into the prepared pan and spread to level. Bake the cake for 40-45 minutes until it is an even golden brown on top and springs back when gently pressed. The cake may dome a little at the end of its baking, but it will settle into a level state once it starts to cool. Cool the cake completely in its pan.
- To serve, run a palette knife carefully around the inside edge of the pan to loosen the cake and remove the ring. Peel away the parchment from the bottom of the cake and place on a platter. Dust with icing sugar.
Nutrition Facts : Calories 200, Fat 20 grams
GREEN TEA GENOISE SPONGE CAKE
This classic sponge cake has the tasty addition of Matcha green tea powder to add a lovely flavour.
Provided by Anna Olson
Categories bake,dessert,Party Favourites,st patrick's day
Time 1h15m
Yield 12 - 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 °F (180 °C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper, but do not grease the pan.
- Warm the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through warming). Place the whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment. Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted, about 5 minutes. You can't over whip whole eggs, so if in doubt, keep whipping!
- While the eggs are whipping, sift the flour, green tea powder and salt together in a small bowl. Add the flour to the eggs gradually while whipping on medium-low speed. Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don't worry if it deflates a little). Add this buttered batter to the bigger batter and fold in by hand. Scrape the batter into the prepared pan and spread to level. Bake the cake for 40-45 minutes until it is an even golden brown on top and springs back when gently pressed. The cake may dome a little at the end of its baking, but it will settle into a level state once it starts to cool. Cool the cake completely in its pan.
- To serve, run a palette knife carefully around the inside edge of the pan to loosen the cake and remove the ring. Peel away the parchment from the bottom of the cake and place on a platter. Dust with icing sugar.
- Toss the coconut with the icing sugar and let sit for 5 minutes.
- Peel and dice the mangoes and toss with the lime zest, juice and sweetened coconut. Chill until ready to serve.
GENOISE
The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding (stirring without deflating) is the biggest factor. Be gentle!
Provided by Kevin Ryan
Categories Desserts Cakes Sponge Cake Recipes
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
- Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
- Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
- Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
- Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.9 g, Cholesterol 80.5 mg, Fat 4.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 28.7 mg, Sugar 12.8 g
GENOESE SPONGE
This cake has a nice buttery color, and a fairly firm texture.
Provided by Carol
Categories World Cuisine Recipes European Italian
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease a 10 inch tube pan.
- Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
- In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared pan.
- Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favorite frosting.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 41.4 g, Cholesterol 122.7 mg, Fat 15.2 g, Fiber 0.3 g, Protein 4.5 g, SaturatedFat 9 g, Sodium 221.5 mg, Sugar 25.2 g
GREEN TEA LAYER CAKE
This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8-inch round pans. Adjust baking time accordingly.
Provided by TIRAMISUKI
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
- To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
- To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 53.1 g, Cholesterol 60.6 mg, Fat 24.4 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 366 mg, Sugar 35.3 g
More about "green tea genoise sponge cake recipes"
HOW TO MAKE A GENOISE SPONGE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
GREEN TEA CHIFFON CAKE 抹茶シフォンケーキ • JUST ONE COOKBOOK
From justonecookbook.com
MATCHA ROLL CAKE (GREEN TEA SWISS ROLL) - SUDACHI RECIPES
From sudachirecipes.com
GREEN TEA ROSETTE SPONGE CAKE RECIPE - DR DONNA CHOW
From drdonnachow.com
THE BEST VANILLA SPONGE CAKE RECIPE | GENOISE
From thecookingfoodie.com
MATCHA GENOISE CAKE - A CLASSIC TWIST
From aclassictwist.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
GENOESE SPONGE CAKE | RICARDO
From ricardocuisine.com
GENOISE (SPONGE CAKE) RECIPE | BON APPéTIT
From bonappetit.com
GREEN TEA GENOISE SPONGE CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GREEN TEA GENOISE SPONGE CAKE BAKED BY ANNA OLSON
GENOISE SPONGE CAKE WITH WHITE CHOCOLATE AND CARAMELIZED …
From kopiaste.org
GREEN TEA GENOISE SPONGE CAKE RECIPES | FOOD NETWORK CANADA
From pinterest.co.uk
MATCHA-ALMOND GéNOISE LAYER CAKE - SPRINKLE BAKES
From sprinklebakes.com
GREEN TEA GENOISE SPONGE CAKE BAKED BY ANNA OLSON - RECIPE …
From pinterest.ca
GREEN TEA GENOISE SPONGE CAKE RECIPES | FOOD NETWORK CANADA
From pinterest.ca
10 BEST GREEN TEA CAKE RECIPES - YUMMLY
From yummly.com
WHAT'S THE DIFFERENCE: SPONGE CAKE, POUND CAKE, GATEAU, GENOISE
From recipes.howstuffworks.com
ITALIAN SPONGE CAKE (PAN DI SPAGNA) - BAKING LIKE A CHEF
From bakinglikeachef.com
GREEN TEA GENOISE SPONGE CAKE RECIPES | FOOD NETWORK CANADA
From pinterest.nz
CLASSIC GENOISE SPONGE CAKE RECIPE (ONLY 4 INGREDIENTS!)
From vintagekitchenvixen.com
VANILLA GENOISE - VANILLA SPONGE CAKE - BAKING SENSE®
From baking-sense.com
BEST GREEN TEA GENOISE SPONGE CAKE RECIPES | FOOD NETWORK …
From pinterest.ca
MATCHA AND STRAWBERRY CAKE — THE PATISSERIE
From patisseriewong.com
GREEN TEA GENOISE SPONGE CAKE BAKED BY ANNA OLSON
From pinterest.com
HOW TO MAKE A VICTORIA SPONGE CAKE WITH A GENOISE SPONGE | HELLO!
From hellomagazine.com
RECIPE FOR GENOISE SPONGE CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEST FABULOUS SPRING CAKE RECIPES RECIPES, NEWS, TIPS AND HOW …
From foodnetwork.ca
SPONGE CAKE SHEET | BASIC SPONGE CAKE SHEET RECIPE, GENOISE
From tincuocsong247.com
RASPBERRY TART, BAKED BY ANNA OLSON : BOOK RECIPES
From book-recipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love