Esta es una exhibición prevé de cómo se va ver la receta de 'Classic Genoise (Sponge Cake)' imprimido.

Receta Classic Genoise (Sponge Cake)
by Navaneetham Krishnan

Classic Genoise (Sponge Cake)

Super light and super moist with a buttery richness.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: European
Tiempo para Cocinar: Raciónes: 8 person

Va Bien Con: desserts/tea time snack

Ingredientes

  • 3 eggs (room temperature)
  • 80g caster sugar
  • 40g melted butter
  • 80g cake flour
  • 20g corn flour

Direcciones

  1. Create a double boiler and whisk the eggs and sugar till slightly warm and foamy.
  2. Remove from heat and whisk to "ribbon stage".
  3. (Drop and see a line).
  4. Sift flours over the batter and carefully fold in.
  5. (No lumps, be gentle and fold from bottom up).
  6. Stream warm melted butter and fold in.
  7. (Be careful not to over fold)
  8. Tip mixture into a buttered baking pan.
  9. Bake at 16C for about 20-25 minutess/ till cake is cooked.