Do you want to bake an easy sponge cake?
Do you want a fool proof sponge recipe?
You can't go past a genoise or genoese sponge cake recipe, I reckon it's the best.
I use this sponge cake recipe for almost all of my tortes- especially those which use heavier fillings such as butter creams made with a custard base, mousse fillings and heavy flavoured creams that have fruits or liqueurs mixed through them.
I usually brush liqueur syrups onto the layers of cake, my favourites being coffee liqueur, sweet sherry (fortified wine), kirsch, cointreau and limoncello. Or sometimes I make a heavy syrup from heated fruit jam that has been strained to remove all seeds or skin, and spread that on the layers- usually under a strawberry or raspberry cream.
This is one of my strawberry cream sponge cakes, using the genoese sponge. I made a strawberry syrup with 1/2 cup heated and then strained strawberry jam mixed with 4 tablespoons of sweet sherry. This syrup was liberally brushed on each cake layer, before strawberries and sweetened whipped cream were sandwiched between the layers. The outside of the cake is covered in sweetened whipped cream, and edged with toasted flaked almonds.
This genoise sponge recipe will make enough for four to five layers of cake, depending on how thinly you cut them.
250g caster or vanillin sugar
225g sifted plain flour
90g melted unsalted butter (cooled)
1 generous teaspoon vanilla
1)Line and grease two 24cm round cake tins (spring form preferably). Dust with plain flour and tap out excess flour.
2) Preheat oven to 180C.
3) In an electric mixer, beat the eggs and sugar and vanilla (make sure you crack each egg into a cup, one at a time, to ensure freshness) until it is very thick and frothy, which will take around 12 minutes. The volume of batter will double at this stage.
4) Sift again the flour onto the egg mixture and fold though with a large slotted metal spoon- I find this helps keep the batter light.
5) Trickle a steady stream of cooled melted butter down the side of the mixing bowl, not in the centre, and fold through with a light hand, until well mixed.
6) Pour 1/2 of genoise sponge batter into one tin, and the remainder in the other tin. Bake in oven for 20 mins or until the top feels springy to touch or a skewer comes out clean. HINT- don't open the oven door before 15 minutes of baking time has lapsed or your cake will sink!
7) When baked, remove sponge cakes from oven and allow to coll in the tin for a few minutes, release the spring hinge and remove from the base onto a cooling rack and leave until completely cold. I like to cover the cakes in a light muslin towel so they don't dry out.
8) Cut the cakes into layers, and fill.
Do you have any other methods or ingredients that your use which are different to this genoese sponge batter? I'd love to hear them! Happy baking, oh, my final tip is don't let kids or others run around in your kitchen when sponge cakes are baking, or they can sink. Please share your experience.