Cake 101! The ultimage guide to three essential cake recipes every baker needs! Genoise - Perfect for Entremet/Mousse Cake Makes 2x7” Sponges but you can also spread it thinly and bake on a sponge roll mat. 300g Whole Eggs 240g Caster/Granulated Sugar 240g Plain/AP Flour (Add vanilla, lemon, salt etc as needed) Weigh around 325g per tin. Bake at 175C for 20-30m or until golden and a skewer comes out clean. Sponge Cake - Best for layered/butter cream cakes wedding cakes Recipe is from @philkhoury
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Three Ingredients sponge 🎂 Genoise cake! A genoise cake is a sponge cake made without chemical leavening agents. Instead, its light and airy texture comes from well-whipped eggs, which provide the necessary lift. The genoise is less sweet than many other cakes, making it an excellent base for elaborate desserts and layered cakes. Full video on my YouTube Channel link in my bio Full recipe on my blog https://beyondspoonfulofspices.com/the-best-sponge-genoise-cake/ #sponge #spongecake #spongecake
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