Genoise Sponge Cake by @linagui.kitchen

1h10

8 servings

🥚

4

Eggs

🍬

120 g

Caster sugar

🍦

0.5 tsp

Vanilla paste

🌾

110 g

Low protein flour

🌽

15 g

Cornstarch

🧈

30 g

Unsalted butter

🥛

19 ml

Milk

🧂

Salt

🍎

Fruit cocktail syrup

🥛

Whipped cream

🍎

Fruit cocktail

  1. Place
    • Eggs
    • Caster sugar

    Place the bowl with the eggs and sugar over a saucepan of hot water and whisk until the temperature reaches 40°C, testable with the tip of the little finger, warm and slightly above body temperature.

  2. Place
    • Milk
    • Unsalted butter

    Remove the bowl from the saucepan, then place the bowl with the milk and butter mixture over the same saucepan and let it melt.

  3. Fold
    • Eggs
    • Caster sugar
    • Low protein flour

    Mixer the egg and sugar mixture until thick and increased in volume, then fold in the sifted flour gradually in 3 additions, folding evenly.

  4. Add
    • Vanilla paste
    • Unsalted butter

    Add the vanilla paste to the melted butter.

  5. Add
    • Unsalted butter
    • Milk

    Add the melted butter and milk mixture to the batter and fold evenly.

  6. Pour

    Pour the batter into an 18 cm tin lined with baking paper on the base and sides, then tap the tin on the counter.

  7. Bake

    Bake until cooked, adjusting to your own oven at 160-170 degrees Celsius, testing with a skewer, about 40 minutes for one tin.

  8. Cool

    Cool on a cooling rack, ready to use as a base cake.

  9. Slice

    Slice the sponge cake into 3 layers.

  10. Layer
    • Fruit cocktail syrup
    • Whipped cream
    • Fruit cocktail

    Place one layer of cake, brush with fruit cocktail syrup, then add a filling of whipped cream and small pieces of fruit cocktail.

  11. Layer

    Stack with another layer of cake and repeat until finished.

Genoise Sponge Cake by @linagui.kitchen

1h10

8 servings

🥚

4

Eggs

🍬

120 g

Caster sugar

🍦

0.5 tsp

Vanilla paste

🌾

110 g

Low protein flour

🌽

15 g

Cornstarch

🧈

30 g

Unsalted butter

🥛

19 ml

Milk

🧂

Salt

🍎

Fruit cocktail syrup

🥛

Whipped cream

🍎

Fruit cocktail

Preparation Steps

  1. Step 1/11

    Place the bowl with the eggs and sugar over a saucepan of hot water and whisk until the temperature reaches 40°C, testable with the tip of the little finger, warm and slightly above body temperature.

    🥚Eggs
    🍬Caster sugar
    🥣Bowl
    🍲Saucepan
    🥄Whisk

  2. Step 2/11

    Remove the bowl from the saucepan, then place the bowl with the milk and butter mixture over the same saucepan and let it melt.

    🥛Milk
    🧈Unsalted butter
    🥣Bowl
    🍲Saucepan

  3. Step 3/11

    Mixer the egg and sugar mixture until thick and increased in volume, then fold in the sifted flour gradually in 3 additions, folding evenly.

    🥚Eggs
    🍬Caster sugar
    🌾Low protein flour
    🧺Sieve

  4. Step 4/11

    Add the vanilla paste to the melted butter.

    🍦Vanilla paste
    🧈Unsalted butter

  5. Step 5/11

    Add the melted butter and milk mixture to the batter and fold evenly.

    🧈Unsalted butter
    🥛Milk
    🥄Spatula

  6. Step 6/11

    Pour the batter into an 18 cm tin lined with baking paper on the base and sides, then tap the tin on the counter.

    🍰Cake tin
    📜Baking paper

  7. Step 7/11

    Bake until cooked, adjusting to your own oven at 160-170 degrees Celsius, testing with a skewer, about 40 minutes for one tin.

    🍢Skewer

  8. Step 8/11

    Cool on a cooling rack, ready to use as a base cake.

    ✨Cooling rack

  9. Step 9/11

    Slice the sponge cake into 3 layers.

    🔪Knife

  10. Step 10/11

    Place one layer of cake, brush with fruit cocktail syrup, then add a filling of whipped cream and small pieces of fruit cocktail.

    🍎Fruit cocktail syrup
    🥛Whipped cream
    🍎Fruit cocktail
    🖌️Brush

  11. Step 11/11

    Stack with another layer of cake and repeat until finished.

Composition

Ingredients

Types

Eggs, Sugar, Flavoring, Grains, Starch, Dairy, Spices, Fruit, Syrup

Ingredients

Eggs, Caster sugar, Vanilla paste, Low protein flour, Cornstarch, Unsalted butter, Milk, Salt, Fruit cocktail syrup, Whipped cream, Fruit cocktail

Notes

Eggs (weighed, about 200 g total), Low protein flour (sifted), Fruit cocktail syrup (from the canned fruit cocktail, amount not given), Whipped cream (whipped, amount not given)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

220 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 28g, Fat: 9g, Fiber: 0.5g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 30mg, Iron: 0.6mg, Sodium: 90mg, Potassium: 80mg

Vitamins

Vitamin A: 95mcg, Vitamin B12: 0.3mcg, Vitamin D: 0.4mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Bowl, Saucepan, Whisk, Sieve, Cake tin, Baking paper, Cooling rack, Knife, Brush, Spatula, Skewer

Appliances

Mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Celebration

Origin

Source

Platform

instagram

Original Creator

@linagui.kitchen

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Fluffy, Moist, Soft, Creamy

Flavors

Sweet, Vanilla, Fruity, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated (assembled cake with cream filling) : 2-3 days (store in an airtight container,keep refrigerated due to whipped cream and fruit filling), frozen (plain sponge layers, unfilled) : 1-2 months (wrap tightly in plastic wrap,thaw at room temperature before filling), room temperature (plain sponge, unfilled) : 1 day (wrap well to prevent drying out)