The Sponge cake, just like Genoese cake, certainly appeared in the Renaissance under the influence of Catherine de Médicis’ Italian cooks and now Quick And Easy Desserts will show you how to prepare it.
Both preparations only differ by the fact that the whole eggs are beaten in the Genoese cake, while whites and yolks are beaten separately in the sponge cake.
Anyway, they are very light cakes experiencing since their invention, considerable success because they are the basis of many cakes made such as mocha, cookie fresh fruit, cake celebrations (birthday,...)
The principle of these cream cakes, however, is very simple : the cake is cut horizontally into two or three rolled out dough, which are then soaked in a well-flavored syrup, then spread with cream (pastry, butter, Chantilly, foam ...) The cake is then reconstituted and decorated according to the occasion for which it was baked.
But the success of the biscuit is, above all, young and old gourmand like to enjoy them, no spread, or with jam at breakfast or after school.
You will find also a chocolate version of the cake on Quick And Easy Desserts !
Serves 6
Easy
10 minutes
45 minutes
Total Time : 55 minutes
Cheap
Ingredients for a cake 30 cm diameter :
Eggs : 6 pieces
Sugar : 240g
Sachets of vanilla sugar : 2 pieces
Flour : 120 g
Starch (or cornstarch) : 120g
Grated zest : 1 lemon
Orange flower water : 2 Tablespoons
Instructions :
Whisk the eggs with the sugar for 15 minutes with a mixer, or using a robot "kenwood" type: the mixture should triple in volume.
Just before stop beating add the orange flower water.
Grate the lemon over the mixture.
Using a wooden spoon, and lifting out the dough, add the sifted flour with the starch.
Pour the dough into a springform pan, 30 cm in diameter, greased and lined with baking paper.
Bake the cake at 150 °C for about 45 minutes, the top should start to wrinkle and a needle inserted in the center of the cookie should come out clean and dry.
Turn out on rack and leave it to cool down.
Ingredients for a cake 24 cm diameter :
Eggs : 4 pieces
Sugar : 160g
Sachets of vanilla sugar : 1 piece
Flour : 80 g
Starch (or cornstarch) : 80g
Grated zest : 1/2 lemon
Orange flower water : 1 Tablespoon
Prepare your dough as above and bake cake at 150 °C for about 35 min.
Ingredients for a cake 20 cm diameter :
Eggs : 3 pieces
Sugar : 120g
Sachets of vanilla sugar : 1 piece
Flour : 60 g
Starch (or cornstarch) : 60g
Grated zest : 1/2 lemon
Orange flower water : 1 Tablespoon
Prepare dough as above and bake cake at 150 °C for about 30 min.
Both preparations only differ by the fact that the whole eggs are beaten in the Genoese cake, while whites and yolks are beaten separately in the sponge cake.
Anyway, they are very light cakes experiencing since their invention, considerable success because they are the basis of many cakes made such as mocha, cookie fresh fruit, cake celebrations (birthday,...)
The principle of these cream cakes, however, is very simple : the cake is cut horizontally into two or three rolled out dough, which are then soaked in a well-flavored syrup, then spread with cream (pastry, butter, Chantilly, foam ...) The cake is then reconstituted and decorated according to the occasion for which it was baked.
But the success of the biscuit is, above all, young and old gourmand like to enjoy them, no spread, or with jam at breakfast or after school.
You will find also a chocolate version of the cake on Quick And Easy Desserts !
"Genoise Or Sponge Cake"
Serves 6 Easy 10 minutes 45 minutes Total Time : 55 minutes CheapQuick And Easy Desserts
Eggs : 6 pieces
Sugar : 240g
Sachets of vanilla sugar : 2 pieces
Flour : 120 g
Starch (or cornstarch) : 120g
Grated zest : 1 lemon
Orange flower water : 2 Tablespoons
Instructions :
Whisk the eggs with the sugar for 15 minutes with a mixer, or using a robot "kenwood" type: the mixture should triple in volume.
Just before stop beating add the orange flower water.
Grate the lemon over the mixture.
Using a wooden spoon, and lifting out the dough, add the sifted flour with the starch.
Pour the dough into a springform pan, 30 cm in diameter, greased and lined with baking paper.
Bake the cake at 150 °C for about 45 minutes, the top should start to wrinkle and a needle inserted in the center of the cookie should come out clean and dry.
Turn out on rack and leave it to cool down.
Ingredients for a cake 24 cm diameter :
Eggs : 4 pieces
Sugar : 160g
Sachets of vanilla sugar : 1 piece
Flour : 80 g
Starch (or cornstarch) : 80g
Grated zest : 1/2 lemon
Orange flower water : 1 Tablespoon
Prepare your dough as above and bake cake at 150 °C for about 35 min.
Ingredients for a cake 20 cm diameter :
Eggs : 3 pieces
Sugar : 120g
Sachets of vanilla sugar : 1 piece
Flour : 60 g
Starch (or cornstarch) : 60g
Grated zest : 1/2 lemon
Orange flower water : 1 Tablespoon
Prepare dough as above and bake cake at 150 °C for about 30 min.
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