GENOISE

SPONGE CAKE
 Genoise Sponge Cake

GENOISE SPONGE CAKE

Ingredients Total weight: ~ 529 g 100%

• Whole eggs 230 g 43%

• Sugar 123 g 24%
• Inverted sugar/honey 15 g 3%
• Sea salt 1.5 g <1%
• All-purpose flour 113 g 21%
• Potato starch 26 g 5%
• Butter 82% 20 g 4%

1. Put the eggs, which are at 40 °C / 104 °F, sugar, inverted sugar
and sea salt into a bowl of a stand mixer. Whip at maximum speed
with a whisk attachment for about 10 minutes until light and fluffy.

2. In a separate mixing bowl, combine the sifted flour and potato

starch with a whisk and gradually add into the whipped mixture.
Carefully fold in the dry ingredients with the whisk to keep
maximum volume. Try to avoid incorporating the air bubbles.

3. Melt butter in a microwave oven to 45 °C / 113 °F. Mix it with a bit

of the sponge cake batter using a whisk.

4. Pour the butter mixture into the rest of the sponge cake batter.
Whisk everything again.

5. Place a cake ring d=18 cm and h=6 cm on a baking sheet lined

with a silicone mat. Pour the cake batter into the ring.

6. Bake the sponge in the oven, preheated to 180 °C / 356 °F,

for around 20–25 minutes. When ready, the sponge should be
golden-brown and spring back when being pressed.

7. Let it cool down at room temperature.

8. Cut the sponge out of the cake ring with a knife and trim the top
crust using a serrated knife.

9. Slice the sponge cake into three layers as desired.

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