Genoise Sponge
eggs(!149.9% !) |
|
sugar(!100.0% !) |
|
cake flour(!100.0% !) |
|
vanilla extract(!2.1% !) |
|
melted butter/oil (optional)(!33.3% !) |
Total (6" = 250g,8" = 450g , 10" 640g) x 2"(!330 Calories/100g !)(!385%!) |
Chocolate Variation
Substitue cake flour above with
cake flour |
|
cocoa |
Parchment disc + grease pan(s).
Warm eggs to 110F/43C with sugar over double boiler.
Beat eggs and sugar for at least 5m on high speed until ribbon stage and it has tripled in volume. Increase to 10 minutes if making 9" or more batter.
Add in extract and any liquids now.
Fold in doubly sifted cake flour in three or four additions.
In separate bowl whisk some egg mixture with the oil to help emulsify then add back into sponge and fold/mix gently.
Pan and bake immediately.
Cool for 15 minutes in pan, then depan and cool further right side up.