The cakes are made from Genoese sponge cake. Genoese sponge cake: ingredients, recipe. Why was the biscuit called that?
Cooking time: 1 hour
Servings: 2 biscuits with a diameter of 18 cm or 1 biscuit with a diameter of 23 cm
How to cook Genoese sponge cake, step-by-step recipe with photos:
Step 1. Degrease the saucepan using alcohol or lemon juice, thoroughly wipe the container and mixer beaters.
Pour the eggs into a saucepan and add sugar to them.
Carefully prepared little details in the preparation of a biscuit are the key to the success of its baking, which means you should not neglect degreasing.
Step 2. In a water bath, heat the eggs to 35-40 degrees, constantly stirring them with a whisk or non-metallic spatula (metal makes the whites darken), then remove the saucepan from the water bath and beat the Genoese sponge cake until thick foam (5-7 minutes) using mixer.
Step 3. Add sifted flour and cocoa to egg mixture, after each portion (about 30 grams), carefully but gently knead the dough with a spatula from bottom to top so that the air bubbles contained in the egg white after beating do not burst.
Step 4. Bake the biscuit in an oven preheated to 170 degrees for 40-50 minutes.
Do not open the oven for the first 20 minutes, otherwise the genoa cake will fall.
If you can turn off the convection mode on your oven, do so. This way the biscuit “cap” will not crack and it will turn out even.
Step 5. Before cutting the sponge cake, let it rest at least overnight in the refrigerator. cling film. This way the moisture will be distributed throughout the cake, and it will not break when slicing.
I baked 2 cakes with a diameter of 18 cm from this amount of dough and what a beauty it turned out to be!
Bon appetit!
Genoese sponge cake is a classic that will allow you to forget about store-bought sponge cakes, pastries and rolls! Fluffy and light, it is a real lifesaver, it cooks quickly and, with some skill, it freezes simply and perfectly. Use it as a base, experiment with different impregnations, creams, fruits, jams and chocolate. After baking, the biscuit must stand before soaking, so it is better to bake it on the eve of the holiday.
You will need:
- 5 eggs;
- 150 g powdered sugar;
- 150 g of flour (ideally, you need flour for baking and biscuits, it is made from soft varieties of wheat, it should not contain a lot of gluten, it must be the highest grade, if you don’t find one, don’t worry, replace 20% of the flour with starch);
- 60 g butter(fat content - 82.5%);
- optional - vanilla essence.
Preparation:
The biscuit dough needs to be prepared in one go, without any distractions. Therefore, we prepare everything that we may need in advance. Take everything out of the refrigerator necessary products. You should have a few clean spoons on hand, a mixer ready to use, and a pan in which the sponge cake will be baked. It is most convenient to use a springform pan with a diameter of 20-25 cm. The pan should be lined with baking paper and lightly sprinkled with flour. If there is no paper, grease the bottom with oil, the surface with flour; there is no need to grease the walls of the mold with oil, since the sponge cake rises, as if “clinging” to the walls of the mold.
In addition, we will need a heat-resistant bowl, say, made of stainless steel, which can be placed on some saucepan with boiling water. Pour some water into a saucepan and put it on the stove to boil (the bowl placed on the saucepan should not touch the bottom of the water). Preheat the oven to 195 o C (it is better to turn off the convection function, if available).
Now we measure out all the ingredients and prepare them for further use. Sifting powdered sugar, this will save us from small lumps, you can also use sugar, but in this case, the smaller and higher quality it is, the better. Sift the flour into a separate bowl, you can do this several times to thoroughly enrich it with oxygen; if you replaced some of the flour with starch, sift these components together. Butter (and we need exactly butter, not peasant butter, with the maximum fat content) needs to be melted: lower the container with the butter into hot water or in a saucepan on the stove. Once the butter is melted, leave it in a warm place, such as next to the stove or over a cup of hot water. By the time of use, the oil should maintain a temperature of 37 o C, check it on your wrist, it should be warm.
Break the eggs into a heatproof bowl and add powdered sugar.
We place the bowl on the prepared saucepan, we get a steam bath. Begin whisking the heated egg-sugar mixture. The mixture should not be overheated; its temperature should not exceed 45-50 o C. It is not necessary to check the temperature with a thermometer, just when you feel that the mass has become hot, remove the bowl from the steam bath and continue whisking.
While the mass is heating up in a steam bath, I beat it with a whisk; when the bowl is on the table, I turn on the mixer. It takes quite a long time to beat the mass with a household mixer, about 8-10 minutes. The mass should lighten, increase in volume by 2.5-3 times, at the same time, it should thicken and acquire a creamy texture. Beating can be stopped when a pattern appears clearly on the surface of the mass; if you run a spoon over the mass, the groove tightens slowly, reluctantly.
Now very carefully add flour and butter into the egg-sugar mixture. We do it as follows. Add some flour. Using a spoon, or better yet a silicone spatula, mix the flour into the mixture with just a few top-down movements. Our task is to keep the dough as voluminous as possible, so intensive and prolonged mixing should be avoided. Add some of the warm oil in the same way. In several steps, 2-3, add all the flour and butter, finishing with flour.
Pour the finished dough into a pre-prepared mold (fill the mold no more than 3/4 full so that the biscuit has room to rise), and immediately place it in a preheated oven. Depending on the size of the mold, the sponge cake will bake for 30-40 minutes. The readiness of the dough is determined by the color of the crust, it will turn light brown, as well as by its elasticity. If, when pressed with your fingers, the hole quickly recovers, the biscuit is baked and should no longer “sag.” The oven must not be opened during baking, at least for the first 20 minutes. In addition, biscuits do not like to be shaken, so you should not beat the meat or allow children to jump near the oven. Ready-made sponge cake Remove from the oven and place on a wire rack to cool.
After 20 minutes, the sponge cake can be removed from the mold by carefully cutting around the perimeter with a knife; the sponge cake can be removed from the springform pan without a knife. The finished semi-finished product can be used to prepare various cakes, you can soak it in syrup or coat it with cream, but for this it must stand for at least 4-8 hours, and preferably 24. So, without removing the paper, we leave the sponge cake to “rest” when it has completely cooled down , to prevent excessive drying, you can cover it with cling film.
If there is no time to wait, then freshly baked sponge cake can be served as independent dish, just sprinkled with powdered sugar on top. In this case, you can serve it with fruits pureed with sugar or strong sweet coffee (a ceremony described more than once in French novels). Pieces of biscuit are dipped into coffee, soaking it, so to speak, on-line, it turns out very tasty! And don’t be surprised if a piece of good biscuit easily “drinks” your cup of coffee :)
Bon appetit!
Genoese sponge cake (chocolate).
The sponge cake is simple and capricious at the same time, but for the persistent and stubborn it will be a real gift, because it is an amazing basis for a lot of different cakes.
Ingredients:
Eggs - 6 pcs
sugar (fine) - 190 g
flour - 100 g
cocoa powder - 30 g
butter- 80 g
Preparation:
One of the keys to success is the correct organization of the process, as well as careful study of the recipe.
You should not prepare this dough for the first time on the eve of important events (some experience is needed).
Since everything needs to be done quickly, it makes sense to prepare all products and equipment in advance.
Grind the sugar in a blender until it becomes finer.
Melt the butter and let cool to room temperature.
Line a springform baking dish (made of high-quality steel) parchment paper. The sides of the mold remain free (there is no need to grease them or cover them with paper).
Sift flour and cocoa 2-3 times.
It turns out to be a nice even mixture.
Now let's move on to the main process.
Place a saucepan of water on the fire and bring it to a boil.
Beat all the eggs into a large bowl (breaking them one at a time into a separate container to avoid any spoiled eggs getting into the dough).
Place a bowl of eggs on top of a pan of boiling water, immediately (!!!) add fine sugar, constantly (!!!) stirring, bring the mixture to 35-40 degrees. The mass should be warm, never hot.
I admit, I checked the temperature with my hand. The eggs heat up in less than a minute in my glass bowl, with constant stirring with a whisk.
Now remove from heat and immediately begin to beat the eggs with a mixer. At the same time, turn on the oven to 180 degrees.
The egg mass should increase 2-3 times; with a powerful mixer this will take about 8 minutes.
Beating is finished when a non-sinking groove remains on the surface.
Now add flour with cocoa and butter.
Sift 1/3 of the flour and cocoa mixture into the egg mixture. Mix with a whisk or spoon in several movements (must be movements from bottom to top, not circular).
Now pour half of the cooled butter along the edges of the dough.
Mix again from top to bottom.
Another 1/3 flour mixture.
Mix.
And again oil.
Stirred.
The last third of the flour is with cocoa.
Mix.
Don't forget about top to bottom movements.
As soon as the mass becomes uniform in color, it needs to be poured into a mold prepared in advance and sent immediately to a preheated oven (I placed it in the center).
30-35 min. You don’t have to remember about the biscuit.
You shouldn’t look in so that the dough doesn’t fall off.
Readiness is determined by a wooden stick, as well as ready dough It should spring back when pressed slightly.
Then take out the biscuit and use a sharp knife to run along the edge and sides.
Carefully remove and let cool on a wire rack.
If you start cutting it now, it will crumble and fall apart in large pieces.
You need to let the biscuit stand for 8-12 hours.
Then it can be carefully cut.
A tin with a diameter of 24 cm produces a sponge cake about 4 cm high.
Decorate the cooled biscuit to your taste.
Every pastry chef is looking for a recipe for a delicious sponge cake, ideal in structure and external qualities, without thinking about the cooking process. But in the end it is he who is the secret of success in working with biscuit dough. That is why the Genoese sponge cake was created with the most delicate taste and with a complete absence of artificial leavening agents to give the cake an airy structure. It takes about an hour to prepare, but is so good that it is delicious just with a cup of tea, without additives in the form of cream, fondant or glaze.
Why was the biscuit called that?
This pastry has two more interesting names: Genoise sponge cake and Spanish bread, and this miracle recipe was invented by Jobatta Cabon, a Genoese, when he was at the court of the Italian marquis, who arrived in Spain on a visit. was stunned by the bread from the Marquis’s table: airy, soft and incredibly tasty, it instantly gained popularity and began to be called “Genoise”, i.e. “Genoese dough”. But since upon arrival home, in Genoa, it was somehow inappropriate to call the pie Genoese dough, the sponge cake was nicknamed “Spanish bread,” thus perpetuating Cabona’s feat.
This type of dough turned out to be so finicky that initially no one could repeat the recipe: either the mass was not whipped properly, or in the oven it simply refused to rise, and if this succeeded, then when serving, the baked goods could not be cut: it crumbled or was crushed with a knife made of -for a very soft structure.
Cooking feature
Only over time was the secret of preparing the perfect Genoise sponge cake revealed: it turned out that it can be prepared only by adhering to certain rules, strict recipes and temperature regime oven. The Genoese recipe, but the preparation itself includes several steps:
Preparation of the workplace and products;
Heating the egg mass;
Beating the mass;
Adding flour;
Adding butter to the dough;
Baking and resting before use.
At first it may seem that preparing Genoese sponge cake is too complicated for an inexperienced pastry chef, but this is only at first sight. If you know important subtleties process, strictly adhere to the rules and observe the proportions of products, then everything will definitely work out.
At the very beginning, you need to organize your workspace: turn on the oven to preheat (set the temperature to 180 degrees), put water in a small saucepan to boil for a steam bath, and be sure to choose a bowl for whipping so that it fits comfortably in this saucepan without touching the bottom of the boiling water. It is important that the mixing bowl can withstand heat, but not be made of aluminum, otherwise the egg whites will darken and not beat properly. Do not forget to measure the products in grams, placing them in bowls.
You should also prepare the baking pan in advance by lining the bottom with parchment paper, lightly greased. It is very convenient to use a springform pan - getting ready-made Genoese sponge cake will be as easy as shelling pears.
Required Ingredients
The recipe for Genoese sponge cake requires the presence of the following products in the following quantities:
- Eggs - six pieces.
- Powdered sugar - 180 grams.
- Butter - 80 grams.
- Flour - 130 grams, be sure to sift two or three times.
Some people add vanillin to the flour at the tip of a knife to flavor the dough - this is optional, but it gives the Genoese sponge cake a delicate aroma without affecting the quality of the dough in any way.
Step one: beat the fluffy mass
Melt the butter until liquid, but do not boil. Break the eggs into a mixing bowl, add powdered sugar and heat in a boiling water bath. It is imperative to stir the sweet mass without interruption until it warms up to forty degrees. How to find out if you don't have a thermometer? Dip your little finger into the mixture - it will be slightly warm, but not hot. This means that the desired temperature has been reached and you can remove the pan from the heat. This is one of the important points, because if you overheat, the egg whites will curl into flakes, and if the heat is not enough, the sponge cake will not work well.
As soon as the egg mass is removed from the stove, we immediately begin to beat it with a mixer, you can even start even earlier - on the stove, if convenient. It is advisable to use the maximum speed of the mixer so that the eggs increase in volume by 2-3 times as fast as possible, because the oven has already warmed up and is waiting. On average, this takes about eight minutes, and to make sure that the mass is sufficiently whipped, we draw a groove along it with our finger: if it practically does not connect, the edges remain in place - the mass is ready for further manipulation.
Step two: kneading the dough
We visually divide the entire amount of flour and butter into three parts: pour one third of the flour into the whipped mixture, mix, then carefully pour the third part of the butter into the dough, trying to pour not into the middle, but along the edges, as if over a dish. Mix again.
Attention! You need to stir with a spoon only with bottom-up movements, and not in a circular motion, as people usually do in such cases. This is done so that the whipped mass does not settle prematurely and remains fluffy, but it is better not to stir for too long, so as not to lose the fluffiness again.
Next, we do the same with the rest of the flour and butter, that is, there will be two more stages of introducing each product. This is another secret of the recipe for a delicious Genoese sponge cake. In this way, the maximum fluffiness of the mass is achieved and maintained, which in the oven will turn into magnificent pastries.
Baking process
How to bake fluffy sponge cake so that it does not lose its airiness? Pour the finished dough into the mold, place it in hot oven and wait about half an hour, although sometimes it takes forty minutes. Naturally, we do not open the oven ahead of time, otherwise the dough will settle and all the work will go to waste. After 30 minutes, you can check the readiness by piercing the sponge cake with a wooden toothpick - if it’s dry, then it’s time to turn off the oven, but leave the pan in it with the doors open for 15 minutes and only then take the Genoese sponge cake out of the oven.
The cake should not be taken out of the mold immediately; at least half an hour should pass, and only then can you carefully remove the finished product, which still needs to cure and ripen. Just let the biscuit sit at room temperature for 6-10 hours, covering it with a clean towel.
step by step recipe with photo
The name "biscuit" is often used in a broad sense to refer to soft, rich baked goods used as a base for cakes and pastries. In a strict sense, a sponge cake is a cake made from only three components: eggs, sugar and flour. And the Genoese biscuit is its close relative. Softened butter and nut flour are added to the dough for Genoese sponge cake, due to which the baked goods acquire a silky texture and an interesting spicy taste. The recipe we offer today is actually an intermediate option between regular and Genoese sponge cake. There are no nuts ground into flour, and the whites are not whipped separately from the yolks. This way it is prepared a little easier, but it turns out fluffy, very tender and aromatic.
Ingredients
- granulated sugar – 150 g
- flour – 150 g
- eggs – 6 pcs.
- butter – 50 g
Preparation
1. Take clean, dry, prepared dishes. It is better to take a deep plate or bowl. Beat 6 eggs into it.
2. Gradually add sugar to the egg mixture, so that the sugar is distributed throughout the plate.
3. Beat the finished mixture in a mixer, gradually increasing the speed to maximum. It is necessary to beat until the mixture acquires a white color and a thick consistency.
4. Pour flour little by little into the eggs and sugar and stir constantly. We also very carefully add melted butter into the dough.
5. The whipped dough should have a consistency similar to thick sour cream. There should be no lumps of flour or undissolved butter in it.
6. Line a baking pan with parchment paper and pour out the finished dough.
7. Place our biscuit in the oven and bake at a temperature of 180-200 0C for an average of 15-20 minutes. The finished biscuit should have a golden crust.
Note to the hostess
1. Attentive attention to the initial data of the product list is the key to success. It is strictly prohibited to increase the dose of butter or sugar without permission. Excessive amounts of the above ingredients, beyond the scope of the recipe, threaten the dough to become heavy. This, in turn, will lead to several sad consequences: the crust will quickly harden and burn, the flesh will not be porous and fluffy, it will bake unevenly and poorly. It is necessary to accurately measure two important components that affect the result.
2. The paper may stick to the base of the genoa cake. It should be removed after the baked goods have cooled completely, carefully prying off the parchment with a wide flat spatula. It is more convenient to carry out this manipulation, so as not to break the cake, with two people: one carefully lifts the product, the other separates and removes the backing.
3. Like all types of biscuits, Genoese can be soaked in syrup or sweetish alcohol. Suitable options are Italian sambuca, French pastis, Polish snot. The first two drinks have a pleasant anise aroma, and the third is fruity, most often pear or plum. The cut cakes are moistened with a spray bottle, being careful not to overdo it. Guideline: for 300 grams confectionery product no more than 30 ml of impregnating liquid will be required.