FLUFFY Vanilla Sponge Cake Recipe | The BEST Genoise Sponge Cake

[Music] today we are making genoa sponge cake this is absolutely my favorite sponge it's very light and fluffy it goes with so many desserts and you can arrange once you know the basics there are definitely crucial steps to make it very fluffy and silky so i'll show them step by step just now let's get started and here is the ingredients we are using today eggs glanier sugar cake flour milk oil and vanilla extract you can combine milk oil and vanilla extract in advance milk and oil set aside and i also like to sift flour ahead and by sifting the flour you can eliminate flour lumps in the sponge and also contains a little bit more ears or around flowers as you do it which results in a little bit more fluffier texture and set aside so now in a bowl we're going to crack eggs add your sugar and give them a quick mix all right so it started boiling so i'm gonna stop and place the bowl on top and constantly mix keep doing this until this egg mixture is nice and warm all right so now it's nice and warm so i'm going to take it out and keep whipping really really hard with high speed until this gets super fluffy by warming up eggs it whips up a lot more easier with shorter time today i'm using cake liners that the sponge comes out really easily i love it because it saves up a lot of my washing time watch this video to see how you can make them for a lot more shapes and sizes one of the biggest mistake for general sponge is not whipping enough at this point when it's not whipped enough it will not lies up enough and it's not going to be as fluffy as you want it to be now the eggs are whipped up a lot and looks so frothy when you drop it draw something and stays on the surface like this it is whipped enough but it's not dying in the end lower the speed and mix slowly for another few minutes at least or even five minutes or so by doing this the air bubbles get smaller and creates more silky texture without having a lot of big holes inside once it's baked when you do not do this the result is dramatically different you'll see a lot of air holes and the texture will be more love so don't skip this part check again if you can draw something and stays on a surface you should throw like this with that speed a lot of people stop whipping way earlier and that's one of the biggest reason why the sponge does not rise add flour right away and mix with cut and fold motions like this by mixing like this you don't kill too much air is inside but still be able to mix well make sure to scrape off the bottom and size and mix evenly as you do it [Music] once you don't see any more flowers you can stop and add your liquids right away for sponge once liquids and oils are added the air bubbles are going away much much faster so you want to mix quickly pour in a pan quickly and put in oven quickly to keep the best condition and how much you mix in the end is very very important to make frothy but silky sponge when you don't mix enough in the end it rises up a lot but the texture is left because it contains too much air bubbles inside when you mix too much on the contrary it does not rise up enough and it will not be fluffy because the air bubbles are killed too much drop it with spatula and check when it looks like this it is not diet let's mix more i'm showing how much i mixed with no cut so that you can judge by yourself when you make it [Music] let's check again [Music] looking good [Music] now it froze much faster remember the speed and thickness [Music] quickly pour in pans today by using two six inch which is 15 centimeter but you can do one eight inch which is 20 centimeter instead with the same patch as well now you see darker colors on a surface that are not evenly mixed mix with spatula like that to even it out and this is also very important toss the pans like this before you bake to remove some big air bubbles [Music] [Music] when you do one eight inch instead of two six inch it takes a lot longer to be baked it really depends on the oven but it is about 35 minutes with the same temperature judging if it's baked enough is also very important i want you to hear the sound and see how fancy it looks as i do it it makes the slight bubble sound but it should bounce back enough it's almost done but did not bounce back enough when i touched it it left a kind of deep dent now you still hear the sound but i feel nice resistance and it springs back very gently i always take it out from auburn when it still makes sounds because you do not need to bake all the way since it still get cooked with the remaining heat in room temperature when a little over 95 is baked you can take it out once it's done toss like this to remove some steam so that it stays flat [Music] and flip and let it cool like that to keep a better shape once it's cooled enough remove cake liners and it is ready to be used this sponge does not contain a lot of oil to keep the moisture so it can be easily get dried after a few days or so elegant to store in a freezer you don't use up within one or two days or use within 24 hours for the best taste since i'm from japan with strawberry showcake is the most popular dessert i could say i grew up with this sponge it brings up my childhood memories such as my birthdays my first cake my favorite pastry shops and so on when you store lap it tightly all over i usually like to store with parchment paper still on so today i'm using olive oil because that's the only oil i have at home i use olive oil for everything but you can use regular vegetable oil and usually instead of oil we use butter but today i use oil sometimes i do butter sometimes i do oil sometimes i do half and half it really depends on what kind of dessert i'm making and what kind of texture i want that day so with oil the texture gets a little bit more lighter and it creates slightly more volume like siphon cake and with butter it gets slightly more heavier and creates this amazing smell and when you use butter make sure that your butter is nicely melted and it's warm when you add it in the batter because if your butter is not warm enough and the butter gets hardened as you mix and it creates this solid so this sponge cake is made by whipping the whole eggs together and that's the method of generous cake on the contrary when you whip egg whites and yogurt separately and combine them together later in the end that's the method of biscuit sponge i explained about the topic a little bit further in my biscuit sponge tutorial so to learn even deeper about sponge cakes definitely check it out after this video thank you so much for watching this video all the way to the end i really appreciate it give this video a like and subscribe to my channel if you haven't yet and let me know what kind of dessert you want me to make using this general sponge as always stay safe and keep baking and i'll see you in my next video bye [Music]

Channel: Pastry Living with Aya

Views: 733,531

Keywords: Genoise sponge, genoise, genoise recipe, genoise sponge cake, genoise sponge cake recipe, vanilla sponge cake, vanilla sponge cake recipe, fluffy sponge cake, fluffy sponge cake recipe, fluffy vanilla sponge cake, how to make genoise sponge, how to make vanilla sponge cake, how to make genoise cake, pastry living, how to make sponge cake, sponge cake, sponge cake recipe

Id: HKe8af9xsiE

Length: 10min 13sec (613 seconds)

Published: Tue Feb 16 2021