Genoese sponge
Note: I adapted a couple of steps of processing to avoid certain problems that we have found some friends who waited for the perfect recipe and found the perfect disaster in the oven ;-) In your honor, Rosi, beautiful :-) ;-)
During the induction course and intermediate course on Saturday, all students have worked with Genoese sponge cake. Use this cake more often for cakes decorated with fondant, just because it is a light and fluffy sponge and mix well with the filling (meringue buttercream swiss ) and coverage of mazafond (mixture of fondant and marzipan) .
also use it to show students that do not need a firm sponge cake with fondant, which is heard many times but that's not true.
Well, for people who currently have questions or afraid to use it because they feel they can not support the weight of fondant or decorations in this link you can see a cake my 4-story, all made of Genoa cake ;-)
cake 4 floors Joemie
During the intermediate course (Casita Pumpkin) I have asked several times if I have the recipe and if I put it on the blog, of course: - )
This recipe comes from my grandmother, a person who inspired me a lot in this life and always encouraged me to do things that I care, and to choose what made me happy in life (thanks, oma, I miss you very much) despite all the sorrow.
only thing I regret is that at this point I have no picture of a Genoese cake (yes, I have heaps, or rather mountains of this cake ;-)), but next time I'll make a picture without fail; -) Although I am currently up to their eyeballs in the world of cookies and crackers are all over the house (or rather, I have completely filled the freezer, and the rest of the house is a lot of cookies decorated as examples: - ))
Genoese sponge
This cake has its origins in the city of Genoa, and is a light and fluffy cake. It is a classic in the world of pastry and is widely used to make cakes with cream, Swiss rolls or fill with cream and fruit.
has a very soft and tender crumb, thanks to the addition of a little clarified butter. You can give the cake different flavors: vanilla (vanilla bean leaves sit in the sugar), lemon (with lemon zest) of coffee (instant coffee) or cocoa powder.
The Genoese sponge fits well with the flavors that you add (for that is also very practical) and, to give you an idea, like limoncello syrup to flavor base is delicious. Note that the cakes with fondant can not completely wet the sponge, because fondant is very sensitive to moisture.
Tip: Make a syrup with 100 g of sugar and 100 ml of water, heat it to boiling, then let cool and add a jet (to taste) of Limoncello. It is delicious combined with raspberry jam and meringue buttercream swiss vanilla or lemon.
Ingredients:
35 g (3 tablespoons) of clarified butter *
1 teaspoon vanilla extract (or as I wrote above, You can use vanilla sugar) 4 eggs
large (L)
100 to 150 g of sugar (depending on your taste, it is worth trying a bit to find the proportion you prefer. The original recipe used both sugar and flour and cornstarch together)
50 g flour 50 g
cornstarch
* to clarify butter, heat 4 tablespoons of butter in a skillet or heavy-bottomed saucepan over medium heat. Let the fire until it becomes transparent, and until the solids to sink and turn brown. Then remove it from heat and strain through a sieve fine.
This cake is growing thanks to the egg that contains baking soda and does not, so be careful to follow the recipe exactly as to shake the eggs :-)
Preheat oven to 175 º C, grease a round baking 20 to 24 cm with a little butter and cover the bottom with baking paper.
Heat the hot clarified butter and add the vanilla essence (if using vanilla sugar in recipe, this step is not necessary.
Sift flour and cornstarch over a bowl, and them aside until ready to use.
Pour the eggs and sugar in a large bowl (that is large enough to be able to beat easily), and beat well until well blended.
Put the bowl with the eggs in a water bath with hot water, but not boiling (if the water is hot, the eggs will double or triple in size in 2 or 3 minutes). Beat the mixture with the mixer, as it is very foamy, remove the bowl of hot water and continue beating about 2 minutes, until the mixture is cool.
Put the mixture in a large shallow bowl to facilitate ADDITIONS flour and cornstarch. Add flour and cornstarch sieve over the bowl, in two or three portions, mixing with a spatula with gentle stirring motion (never with the rods, or with the mixer, and stir like crazy ;-)). If you do lightly, you can blow air out of the mix, and lose much volume. Keep in mind that whenever you lose a little volume, is normal, do not stress ;-)
Grab a cup of the creamed mixture and mix it with hot butter, then add it to the rest of the mixture spatula.
Pour the resulting mixture into the pan, and bake the cake for 25 to 35 minutes, until golden and the sides to loosen the mold. Never open the oven before the minimum cooking time, because this cake is very sensitive to cold air!
Let the cake cool for 5 minutes in pan. Separate the sides of pan with a sharp knife ou na spatula, and vuélcalo pie on a rack on which to cool down completely.
can keep the cake without syrup for several days, if well wrapped in plastic wrap. With syrup, cream filling and covered with fondant, you can keep the cake from 5 to 7 days (in the fridge). In the freezer can be kept perfectly for 6 weeks.
If you want a more consistent cake, you can use 100 g of flour instead of flour and cornstarch mixture. You can also use "cake flour" , a mixture of 85 g of flour and 15 g of cornstarch.
Adapted from The Cake Bible by Rose Levy Beranbaum , and my grandmother's recipe (thanks oma, a kiss for you :-)).
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