Jenovas cake (sponge cake)

Overview

Genoise, the most basic French sponge cake made with whole eggs, was invented in Genoa, Italy in the 16th century. It is an essential component of many French desserts.

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• egg
• low gluten flour
• unsalted butter
• fine sugar
• water

Ingredients

Steps

1. 1 Sieve the flour and weigh it

   

2. 2 Crack the eggs into a bowl, put a pan with water on the stove, and use an electric egg beater to beat the whole eggs

   

3. 3 Add the sugar to the egg mixture three times

   

4. 4 Beat the whole egg liquid until you lift the whisk and the egg liquid is rich and viscous and will not drip. This is the best state

   

5. 5 Add a tablespoon of water before sifting in the flour. The flour will mix easily. Preheat the oven to 180 degrees

   

6. 6 Sift the flour in two batches, mix well and then add the melted butter. Remember not to over mix

   

7. 7 Put the mixed egg batter into the mold (I used an anode 8-inch removable bottom mold). Spray a little water on the surface before putting it in the oven, the cake will bake more beautifully!

   

8. 8 Bake at 180 degrees for 25 to 30 minutes, adjust accordingly depending on your oven temperature